Masters Tomato Pie became one of the most talked about new foods at the 2025 Masters Tournament, combining tomato flavor with creamy pimento cheese in a savory pastry. This Masters Tomato Pie recipe recreates those flavors at home using flaky puff pastry to make easy hand pies filled with pimento cheese and marinara sauce.
When the Masters introduced the new Tomato Pie at Augusta National, fans immediately started searching for a way to recreate it at home.This copycat recipe bakes up golden and crisp in about 25 minutes and are perfect for a Masters watch party, casual appetizer, or game day snack.
What Is the Masters Tomato Pie?
I had the chance to attend the Masters last year, and while the golf was incredible, one unexpected highlight was the new tomato pie being served at the concession stand numbers one and eight this year. It came in a white box with “Tomato Pie” written in red and the Augusta National logo. Simple, classic, and so very Augusta. The pie itself was warm, creamy, tangy, and rich with the familar flavor of a Masters Pimento Cheese Sandwich. It was love at first bite.
As soon as I got home, I knew I had to try to recreate it, for myself and especially for anyone who can’t make it to the tournament to get their own. These mini tomato and pimento cheese hand pies are my take on that Masters version. They are filled with creamy pimento cheese and thick tomato basil marinara, wrapped in buttery puff pastry dough, and baked until golden and crisp.
You will only need a few ingredients and a 5-inch dumpling press (though you can easily make them by hand using a fork to seal them too).
Ingredients For the Masters Tomato & Pimento Hand Pies
Here’s a quick overview of the key ingredients for this Masters tomato pie recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Masters Pimento Cheese: Whip up a batch of the famous Masters Pimento Cheese Recipe for this hand pie filling. You could also use your favorite store-bought brand; however, be sure it does not have a lot of mayo but is cheese-forward.
- Marinara Sauce: Use a thick, high-quality tomato and basil sauce.
- Puff Pastry Sheets: Buttery, flaky, and easy to handle. Pepperridge Farm brand recommended. Keep them well chilled until ready to use.
- Egg: For brushing over the tops to create a golden, glossy finish.
- Non-stick Cooking Spray: Prevents dough from sticking while rolling and cutting.
How To Make Masters Tomato Pie Recipe
These tomato hand pies are easy to make using store-bought puff pastry, creating a flaky, buttery crust around the savory tomato and pimento filling.
Make the Filling
In a small bowl, combine the pimento cheese and marinara sauce. Stir until creamy and smooth.
Prepare the Dough
Spray your work surface lightly. Unroll one sheet of puff pastry at a time. Cut each into 6 equal squares
Fill and Bake
Place one square in your dumpling press or hand. Add 1 1/2 to 2 tablespoons of filling. Close and seal. Trim excess dough if needed. Place pies on the baking sheet. Beat the egg and brush each top lightly. Bake for 10 to 12 minutes or untill golden brown.
Tips for Perfect Hand Pies
- Ingredient Prep: Make sure your pimento cheese and marinara are well chilled. This helps prevent excess spreading during baking.
- Dough Tip: Keep your puff pastry dough chilled unil ready to use. This makes cutting and sealing easier.
- Tools: A 5-inch dumpling pressgives a neat, sealed edge, but you can also use a fork.
Common Mistakes When Making Hand Pies
Even simple hand pies can go wrong if a few small details are missed. These quick fixes will help your Masters tomato pie recipe hand pies turn out perfectly every time.
- Overfilling: Use no more than 2 tablespoons of filling per hand pie. Too much filling can cause the dough to burst or split while baking.
- Leaky Edges: Press the edges firmly with a fork or pastry press. Sealing well keeps the tomato and pimento filling from leaking out during baking.
- Undercooked Dough: Before removing from the oven, check the bottoms of the hand pies. They should be lightly golden brown and firm, not pale or soft.
Masters Tomato Pie Recipe FAQs
Can hand pies be frozen?
Hand pies often freeze well after baking. Allow them to cool completely, then store them in a freezer safe container and reheat in the oven when ready to serve.
Can tomato hand pies be made ahead of time for a Masters watch party?
Yes. You can prepare the hand pies ahead of time and store them in the refrigerator for up to three days. Reheat them in the oven before serving so the crust stays crisp.
Masters Watch Party
These tomato and pimento hand pies are perfect for a Masters party menu. Their handheld size makes them easy to serve while guests gather around the TV when hosting a Masters Watch Party with fun golf party decorations.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you enjoy making this recipe, be sure to let us know! Leave a comment with a star rating below. Also, snap a photo and tag @intentionalhospitality on Instagram.💛 I love seeing your creations!
Masters Tomato Pie Recipe
Ingredients
- 1 cup Masters Pimento Cheese, or your favorite brand – be sure it is thick and has a lot of cheese and not much mayo.
- ¼ cup marinara sauce, use a thick, high quality Tomato & Basil sauce
- 17.3 ounces puff pastry sheets, 2 sheets per box in Pepperidge Farms brand recommended
- 1 egg, for egg wash
- non-stick cooking spray
Instructions
Preheat Oven & Prep Pan
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
Make the Filling
- In a small bowl, mix together the pimento cheese and marinara sauce until well combined.
Prepare the Dough
- Lightly spray a clean, flat surface with cooking spray. Unroll one puff pastry sheet at a time and lay it flat.
- Using a ruler and sharp knife, divide each sheet into 6 equal squares (you’ll end up with 12 squares total). Each square should be just right for a 5-inch dumpling press.
Assemble the Hand Pies
- Working one piece at a time, place a dough square into a 5-inch dumpling press or hold it in your hand.
- Add 1 ½ to 2 tablespoons of the filling into the center.
- Close the press to seal (or fold and press edges with a fork if not using a press).
- Trim any excess dough with scissors if needed.
- Place each sealed pie onto the prepared baking sheet.
Egg Wash
- In a small bowl, beat the egg with a fork until slightly frothy.
- Use a pastry brush to lightly brush the tops of the hand pies with the egg wash. This will help them bake to a golden color.
Bake
- Bake for 10 to 12 minutes in the preheated oven or until golden brown.
Cool and Serve
- Remove from the oven and let the hand pies cool for 10 minutes. For a more traditional hand pie appearance, gently press the tops to flatten slightly after baking.
Gina’s Notes and Tips
Before You Get Started
- Ingredient Prep: Make sure your pimento cheese and marinara are well chilled. This helps prevent excess spreading during baking.
- Dough Tip: Keep your puff pastry sheets chilled until ready to use.
- Tools: A 5-inch dumpling press gives a neat, sealed edge, but you can also use a fork.
Common Mistakes & Fixes
- Overfilling: Use no more than 2 tablespoons of filling or they may burst.
- Leaky Edges: Seal edges well with the press or fork to prevent oozing.
- Undercooked Dough: Check bottoms before removing, they should be golden brown.
Storage and Reheating Instructions
These Masters Tomato & Pimento Hand Pies store well, making them great for prepping ahead for Masters watch parties or casual entertaining.- Storage: Let the hand pies cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
- Reheating: For the best texture, reheat the hand pies in a 350°F oven for 5 to 7 minutes until warmed through. This helps the crust stay crisp.
- Freezing: Hand pies freeze well after baking. Allow them to cool completely, then store them in a freezer safe container and reheat in the oven when ready to serve.
Equipment
Tried this recipe?
Please consider Leaving a Review!