These hand pies created by chef Lisa Donovan meld tangy unripe tomatoes, spicy jalapeños, and mild honey into one dynamic filling. The resulting hand pie takes on both sweet and savory notes, similar to pepper jelly. This recipe uses Lisa’s Hand Pie Dough.
Spicy Green Tomato Hand Pies
Makes 15
Ingredients
- Hand Pie Dough, rested and chilled
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- Spicy Green Tomato Jam Filling, chilled (recipe follows)
Instructions
- Divide Hand Pie Dough in half, and roll each half to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps once. Place rounds between sheets of parchment paper, and refrigerate for 5 to 7 minutes.
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 1½ tablespoons Spicy Green Tomato Jam Filling in center of each round. Fold dough over filling, and press edges to seal. Trim edges with a fluted pastry cutter. Place on prepared pan, and freeze.
- Preheat oven to 450°F (230°C).
- Brush frozen hand pies with egg wash. Make3 small vents in top of dough to release steam.
- Bake until golden brown, 15 to 18 minutes; serve warm.
Spicy Green Tomato Jam Filling
Makes about 1½ cups
Ingredients
- 1 pound (454 grams) green tomatoes, seeded and chopped into ¼-inch pieces
- 1½ cups (300 grams) granulated sugar
- ¼ cup (85 grams) honey
- 2 jalapeños (78 grams), stemmed, seeded, and sliced
- 1 tablespoon (15 grams) apple cider vinegar
- ¾ teaspoon (2.25 grams) kosher salt
- 3 whole cloves (1 gram)
- 2 whole star anise (2 grams)
- 1½ teaspoons (5 grams) black peppercorns
Instructions
- In a large bowl, combine tomatoes, sugar, and honey. Cover and let stand overnight or up to 24 hours to macerate.
- In a large Dutch oven, combine macerated tomatoes (including all juices), jalapeño, vinegar, and salt. Place cloves, star anise, and peppercorns on a piece of cheesecloth, and tie with kitchen twine to create a sachet. Place sachet in tomato mixture. Cook over medium heat, stirring frequently, until tomatoes begin to break down and jam registers 220°F (104°C) on a candy thermometer. Remove sachet.
- In the container of a blender, process half of tomato mixture; combine with remaining unprocessed mixture. Refrigerate before using.
