Quick Roast Pepper and Tomato Hand Pies

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Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Eating vegetables out of hand is easy and enjoyable. Now imagine roasting them and eating them in a pie right out of your hand! These hand pies are perfect to pack in a lunch and take on the run. Using prepared pie pastry speeds up the prep time.



  1. In a bowl, toss together tomatoes, peppers, oil, garlic, salt and pepper. Spread onto parchment paper lined baking sheet and roast in preheated 400 F (200 C) oven for about 20 minutes or until tomatoes start to burst and become golden. Remove from oven and let cool. Return to bowl and stir in cheddar, parsley and sundried tomatoes.
  2. Unroll each crust onto work surface. Cut out four 5 inch (12.5 cm) circles. Reroll scraps and roll out another 4 circles.
  3. Divide filling among centre of each circle. Brush edge with egg wash; fold over and seal. Make a small slit on the top of the dough and place on parchment paper lined baking sheet.
  4. Bake in preheated 400 F (200 C) oven for about 15 minutes or until golden brown.
Nutrition Facts
Quick Roast Pepper and Tomato Hand Pies
Amount Per Serving
Calories 290 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 65mg 22%
Sodium 410mg 17%
Total Carbohydrates 33g 11%
Dietary Fiber 2g 8%
Sugars 2g
Protein 3g 6%
Vitamin A 15%
Vitamin C 140%
Calcium 4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Tip: An egg wash is 1 egg beaten with 1 tbsp (15 mL) of milk or water.

Recipe developed by Emily Richards

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