Green Tomato Hand Pies

Makes 10 single-serve pies

Pie Crust

1 cup flour + extra for dusting

¼ tsp salt

¼ tsp baking powder

½ cup (1 stick) cold unsalted butter, cubed

¼ cup sour cream

Filling

1c green tomatoes, finely diced

2T sugar

1 tsp flour

1 tsp lemon juice        

¼ tsp cinnamon

1 egg whisked for an egg wash

Coarse crystal sugar (optional)

Caramel sauce (optional)

Make the pie crust

In a medium bowl whisk together first three ingredients. Add cold butter and cut in the flour mixture until the mixture turns to fine crumbs. Stir in the sour cream till combined. Turn out onto a well-floured work surface. Knead a few times then roll into an 8x10 rectangle. Sprinkle top with flour then fold dough into thirds like you would a letter. Rotate the dough and roll into a 8x10 rectangle, sprinkle with flour and fold into thirds. Wrap with plastic wrap and refridgerate for 30 minutes.

Make filling

In a small bowl combine all ingredients and stir till thoroughly mixed. 

Before using strain off juices.

Preheat oven to 425

Make pies

On a lightly-floured surface, roll out chilled dough to a rectangle about 1/8^th inch thick (about 10 x 14). Using a 3” round cutter, cut as many rounds as possible. Scraps can be re-rolled for more rounds, you will need at least 20 rounds. Any extra pie dough can be frozen for another use if desired.

On a clean surface, place out rounds and place a heaping tablespoon of the mixture in the middle of the round. Lay another round on top and crimp edges with a fork. Brush with egg wash and poke top with a knife to make two slits that will allow steam to escape while baking. Sprinkle with coarse sugar if desired. Place rounds on a parchment lined jelly roll pan.  If dough has come to room temperature, you can place pan in the freezer for a few minutes to firm. Bake for 15 minutes or until crust is golden.

Serve warm as is, or with warm caramel sauce for a sweeter kick.

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Goat Cheese & Olive Puffs

Makes about 30 puffs

1 sheet of puff pastry (thawed according to box directions)

3 oz goat cheese (1/3 cup), crumbled, mixed with 6 to 8 kalamata olives, finely chopped

1 ½ T fresh rosemary (2 sprigs) finely chopped, mixed with 1 tsp salt

Preheat oven to 400 degrees

On a lightly floured work surface, lay out puff pastry. If using pastry folded in thirds, simply slice with a sharp knife along the seams. If using a flat pastry, slice into three equal sized rectangles. Sprinkle pastries evenly with the rosemary salt.  Along the middle down the long side of the pastry, sprinkle about a 1/3^rd of the goat cheese/olive mixture. Fold the pastry onto itself, ending up with a long rectangle. Using a fork, press pastry together down both long sides of the pastry. It will look like a long ravioli. With a sharp knife cut the pastry into 1 inch pieces. Place each piece about ½ inch apart on a parchment-lined jelly roll sized pan. Continue this with the other two pastries. Bake for 12 to 15 minutes, until golden. Serve warm or room temperature.