1tbspSundried Tomatoes in oildrained and finely chopped
1boxStorebought Pie Crust(400 g)
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.
Quick Roast Pepper and Tomato Hand Pies
Amount per Serving
% Daily Value*
* 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