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These delectable little pies not only look good, but also taste good!

Makes 12 small pies


4 Intense tomatoes

1 sheet of shop-bought puff pastry

1 egg

1 clove garlic 

Pinch of sea salt

Pinch of chili flakes

1/4 tsp dried oregano

Blanch, skin and finely chop the tomatoes. Mince the garlic and mix with the tomatoes, along with the sea salt, chili flakes and oregano. 


Beat the egg and set aside. 


Cut shapes in the puff pastry using a cookie cutter. If you don't have any cookie cutters, you can use a glass. We used a medium fluted cookie cutter to create moon shaped pies, but you could use any shape you want!

Spoon a teaspoon of tomatoes on the puff pastry shapes. Brush the sides with a little bit of water to make the pastry stick together. Fold over, pressing down well to make sure the pastry doesn't open up in the oven. Brush with the eggwash and bake in the oven for 15mins at 200C. 

TIP: these can be made ahead. Lay apart on a baking sheet, cover with cling film and place in the fridge. When you are ready to bake, brush with eggwash and bake as normal.

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