Pie Recipes: savory tomato pie

The savory tomato pie simplified by using store-bought puff pastry and homemade budget can tomatoes and onions.

Whilst this is not my mom’s recipe, it is an oversimplification that has a similar taste profile. I have switched for puff pastry because using normal pastry gets complicated (or I am completely useless when it comes to using it). Also, the puff pastry has the tendency to be a bit fancier and gives more of a wow effect.

Ingredients

1. Half of a chopped tomato can
2. One garlic clove, chopped
3. Half of an onion
4. Olive oil, salt, and pepper
5. One puff pastry from the supermarket

The savory tomato pie recipe

1. In a hot pan on medium heat add the olive oil and the onion.
2. Marinate it and cook them till they become translucent. While they are halfway, add the garlic.
3. Once the onions are translucent, add the chopped tomatoes.
4. Bring to boil and lower the heat.
5. Reduce and cook it down for 20-30 minutes. We are looking for a fairly liquid-less consistency because they will just spend 15-20 min in the oven
6. Cut the pastry – mine took 4 rectangles.
7. Heat the oven at 180 degrees
8. Add a tablespoon or so of the tomato mixture to the pastry on one half and use the other half to cover. Use the fork to stick together the parts.
9. Do the same thing for every single one of the 3 other rectangles.
10. Place them in the oven tray
11. The best thing would be to give them a quick egg wash on top – but you know – I did not have any leftover eggs at that time, so this is without.
12. Bake it for 15-20 min or till the puff pastry is cooked properly.

Take it out of the oven and let it chill for a bit. Also, check out my youtube channel for more and this amazing salmon pasta for another easy dinner idea.