tomato & cheese hand pies

Pie crust or premade pie crusts
Tomatoes, sliced very thin
Extra sharp cheddar
Extra virgin olive oil
Salt & pepper

Cook notes:
I’ve left out the quantities as you can make as little or much as you like. 
 Typically it’s about 3 slices of tomato on the inside of the pie and one slice on the top of the pie. Please slice the tomatoes really thin, and let them dry out a bit on paper towels. 
 You don’t want juicy tomatoes weighing down or steaming up the inside of the hand pies.

When ready to bake. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Lay out your crusts in a circle (or square). Cut them in half, put down a layer of tomatoes (about 3 slices), then top with a few slices of cheese—don’t let cheese get too close to edges.

Fold over the other half of the pie crust, seal all edges; crimp with a fork. Place a slice tomato on the top of the hand pie, brush with a little extra virgin olive oil, then sprinkle with salt and pepper. Make sure to prick a few holes on top to let any steam escape during baking.

Bake for about 15-20 minutes or until the edges are nice and crispy brown. I like them a little overdone. Do what you like.