Summer Cheese Hand Pies
These quick hand pies use a no-rise yeast dough that comes together in minutes, filled with fresh tomato, pepper, and a mix of melted cheeses.
- Prep15 min
- Cook25 min
- Total40 min
- DifficultyEasy
- Servings12
These summer hand pies are the perfect solution when you want a savory snack without the wait. The dough is made with instant yeast but skips the rising time, so you can have them on the table in under an hour.
The filling is light and fresh, with tomato and green pepper balanced by two kinds of cheese. They bake at a low temperature until golden, making them ideal for brunch, picnics, or a quick appetizer.
Ingredients
Servings
Converted amounts are rounded.
Method
- Peel the tomato, cut it in half, squeeze out the seeds and excess liquid, then chop it finely. Let it drain on paper towels for a few minutes.
- Clean and finely chop the green pepper.
- In a bowl, combine the tomato, pepper, mozzarella, mixed cheeses, and fresh or dried oregano. Mix well.
- In another bowl, whisk together the oil, warm milk (not above 35°C), sugar, salt, vinegar, and yeast until the yeast dissolves.
- Sift the flour and add it gradually, mixing until the dough comes together into a ball.
- Divide the dough into 12 equal pieces, each about the size of a large walnut.
- The dough should be soft, pliable, and slightly oily.
- Take one piece at a time and flatten it between your palms into a thick disc.
- Place a spoonful of filling in the center and seal the edges by pinching them together to enclose the filling.
- Arrange the pies on a baking sheet lined with parchment paper, leaving space between them, and brush with egg white.
- Bake in a well-preheated oven at 300°F with the fan on, on the middle rack, for 25-30 minutes, until golden brown.
💡 Tips
- If you don't have self-rising flour, mix 200 g all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt.
- Use a firm tomato to avoid a watery filling.
- You can add chopped fresh herbs like mint or dill to the filling for extra flavor.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου