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+ servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 8 pies

Ingredients

  • 1 pint Grape Tomatoes
  • 1 each Yellow Pepper chopped
  • 1 each Green Peppers chopped
  • 1 tbsp Canola Oil
  • 2 cloves Garlic minced
  • Pinch each Salt and Fresh Ground Pepper
  • 3/4 cup Shredded Smoked Cheddar
  • 2 tbsp Parsley fresh, chopped
  • 1 tbsp Sundried Tomatoes in oil drained and finely chopped
  • 1 box Storebought Pie Crust (400 g)
  • Egg Wash

Instructions

  • 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.
  • Unroll each crust onto work surface. Cut out four 5 inch (12.5 cm) circles. Reroll scraps and roll out another 4 circles.
  • 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.
  • 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
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
65
mg
22
%
Sodium
 
410
mg
18
%
Carbohydrates
 
33
g
11
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
115.5
mg
140
%
Calcium
 
40
mg
4
%
Iron
 
0.4
mg
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