Mini Tomato Pies
A staple of southern food, this tomato pie recipe is made into a bite size version that is perfect as a party appetizer. And they aren't just for summer parties! You can enjoy these all year long using Hunt's San Marzano Style Tomatoes.
Servings 48 pieces
Equipment
- Mini Muffin/Cupcake Pan
Ingredients
- 1 can (28oz) Hunt's San Marzano Style Tomatoes
- 1/2 cup green onions, sliced thin
- 12-15 leaves fresh basil, chopped (depending on size)
- 4 9-inch refrigerated pie crusts
- 1 egg yolk, mixed with a fork
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 cup mayo
- salt & pepper
Instructions
- Preheat oven to 350°. Remove the refrigerated pie dough from the refrigerator and let it warm up on the counter for about 10 minutes before using.
- Drain the can of San Marzano Style tomatoes in a colander and continue to drain while you prep the other ingredients. You want to drain as much liquid off of the tomatoes as possible. Save the juice! You can use it in another recipe.
- Mix the mozzarella cheese, cheddar cheese, and mayo in a bowl until well combined. Season with salt and pepper and stir. Set aside.
- Unroll your pie dough and roll out slightly with a rolling pin to ensure you get 12 rounds out of each piece. Using a biscuit cutter, round cookie cutter, or even a drinking glass, cut 12 rounds of dough from each pie crust, 48 in total.
- Spray the mini muffin tin with cooking spray and press each round into the pan.
- Brush egg yolk on the bottom and sides of each pie dough round with a small pastry brush.
- Bake the empty crusts for 3-4 minutes, just to set the yolk (it will help prevent soggy dough!) Remove and let cool for a few minutes.
- Remove your drained tomatoes from the colander and chop.
- Place a small amount of the tomatoes in the bottom of each pie dough cup, and then top with green onions and basil. Sprinkle with salt and pepper. (There's no precise measurement here, you just need to make sure the ingredients fill all 48 pieces!)
- Using a small scoop, put about a teaspoon of the cheese and mayo mixture on top of each of the mini pies, and press lightly to cover the pie.
- Bake for 20-25 minutes until the edges of the pie start to turn brown, and the cheese is bubbling and starting to turn brown.
- Serve while warm.
Notes
Freeze the Mini Tomato Pies: You can bake these, allow them to cool and then freeze in individual layers until your party. Just reheat them in a 350 degree oven before your party!