Masters Tomato Pie Recipe

Masters Tomato Pie recipe is recreated in this easy copycat recipe using creamy pimento cheese and marinara sauce baked inside flaky puff pastry hand pies. These savory bites are perfect for a Masters watch party appetizer.

Course Appetizer, Lunch, party food, Snack

Cuisine American

Keyword copycat, hand pie, masters golf tourament, puff pastry

Prep Time 15

Cook Time 10

Total Time 25

Servings handpies

Calories 293

Author Gina Dickson

Equipment

Dumpling Press

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.

Notes

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.

Nutrition