"Bomb" Hand Pies with Tomatoes

"Bomb" hand pies with tomatoes are fried pastries made with choux-style dough on boiling water, filled with tomato slices, processed cheese and herbs. The dough rests for just 30 minutes, and the pies fry in a couple of minutes in a small amount of oil. I recommend serving them hot - enjoy!

"Bomb" Hand Pies with Tomatoes

Juicy fried hand pies made with choux-style dough, filled with tomatoes, processed cheese and herbs.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 pies

Course: Buns and rolls

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

For the dough

• 1.5 cup flour sifted
• 0.5 cup boiling water
• 1 pinch salt
• 0.5 tsp sugar
• 2 tbsp vegetable oil

For the filling

• 2 tomatoes
• 1 processed cheese
• herbs to taste

Method

 

1. Put the sifted flour in a bowl. In a measuring cup, mix the salt with the sugar and vegetable oil, top up with boiling water to the half-cup mark, and pour into the flour.
2. Stir quickly with a spoon, then knead an elastic dough by hand. Wrap in plastic and let rest for 30 minutes.
3. Slice the tomatoes into rounds, grate the processed cheese and mix it with the herbs.
4. Divide the dough into two pieces, roll each one out very thin into a round sheet. Arrange the tomato slices on one sheet and top with the grated cheese.
   
5. Cover with the second sheet and press out rounds with a glass.
6. Pour 0.5 cm of vegetable oil into a skillet, heat it and fry the pies on both sides until golden.
   
7. Stack the pies in a pot with the lid on so they soften. Enjoy!
   

Notes

The number of pies depends on the diameter of the glass used.

Tips

• Roll the sheets very thin - that way the pies puff up nicely.
• An ordinary drinking glass is handy for cutting out the circles.
• Stack the finished pies in a pot with the lid on: they'll soften and stay warm longer.