Every year we make our Tomato Bacon Zucchini pie and this year is no different. But I wanted a hand pie version so the test kitchen once again got the wheels rolling. The results were better than I had hoped, on first try mind you!
I can’t imagine a world where there are no fresh tomatoes. But, I believe the end of summer is the best time of year for all of the veggies in this life-changing savory hand pie. We call it “garden crack!” Plus, tomato bacon is a life source as I do love BLTs. Hence, my love for these tomato bacon zucchini hand pies.
Let me tell ya, my ultimate corn masa crust is one of my most prized creations on earth! The crust is tender and loaded with bits of corn which holds up to the fillings, but never dry. It was a truly an experiment that went all the right ways. The crust has bits of corn with masa, corn meal and butter: all the good stuff.
Don’t be too impatient and take a bite right of the oven. These little guys hold their heat; there’s not much worse than a scorched tongue on first bite.. Let the hand pies cool about 5 minutes and then, devour at will.
Chop up the tomatoes to about 1/2-inch pieces, a few slightly smaller is great. I like to slice the zucchini into quarters, then slice to about 1/2-inch thick lengthwise & chop crosswise about 1/4 inch. The small pieces are a must as the hand pies only bake about 30 to 35 minutes.
Spoon the filling onto each dough circle, fold and crimp the edges. The hand pies will form almost a “ball” like shape. Don’t be afraid to handle them, they’re not delicate and will not fall apart.
Spread on about 1 tablespoon of the cheese/mayo topping. Place on baking sheet about 2 inches apart. The pies will spread and flatten as they bake. They will bake to a beautiful golden brown with the seasonings popping up all over.
Even though the hand pies best served a little warm, once cooled, they’re still so freaking yummo. Regardless, you’re going to want to keep pounding them down. And, think about picnics; tasty hand pies with no more smooshed sandwiches. I have said it before and I will say it again, if there was taste-a-vision you’d be making these right now.
Tomato Bacon Zucchini Hand Pies
Ingredients
Filling
- 2 cups chopped roma or variety of tomatoes (about 4) Cut into 1/2-inch to slightly smaller pieces.
- 1-1/2 cups chopped zucchini (if small leave skin on, if overgrown, peel some skin off) Cut lengthwise 1/2-inch and chop crosswise to 1/4-inch.
- 2 teaspoons salt
- 8 slices bacon, cooked and crumbled
- 1/2 cup chopped onion
- 3 to 4 cloves garlic
- 3 tablespoons chopped fresh basil (=1-1/2 teaspoons dried)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded swiss cheese
- 3/4 to 1 cup mayo
- 1 teaspoon dried parsley or basil (additional from above)
Ultimate Corn Masa Crust
- 1/2 cup corn meal
- 1-1/2 cups masa harina
- 2-1/2 cups flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon baking powder
- 1 cup butter (8 ounces, which equals 2 cubes), room temp or if cold, cut into very small pieces
- 2 cups frozen corn (thawed)
- 1 cup water
Instructions
Filling
- Stir the 3 cheeses together and set aside, you will use this as you go with the filling and hand pie assembly.
- In a large bowl toss the chopped tomatoes & zucchini together with 1 teaspoon salt.
- Lined a colander with paper towel or clean kitchen towel and place the tomatoes and zucchini in colander. Let sit and drain at room temp for about 30 minutes (up to 1 hour) to draw out liquid.
- After 30 minutes gently squeeze out a little more liquid without crushing the vegetables.
- Add 1-1/2 cups of the shredded cheese to the drained tomatoes and zucchini and set aside.
- In a frying pan cooked the bacon. Let bacon cool and crumble (saving some drippings to cook onions and garlic).
- In same frying pan saute the onions and garlic just enough to make them sweat a little (2 to 3 minutes).
- Add the bacon, onions & garlic, and basil to the tomatoes & zucchini. The filling is now ready for the hand pies.
Topping
- Stir the remaining 1-1/2 cups shredded cheese with mayo & the additional parsley/basil, set aside for assembly.
Ultimate Corn Masa Crust
- In a large mixing bowl combine corn meal, masa, flour, salt, sugar and baking powder and stir until thoroughly mixed together.
- Add the butter and cut in with a large fork until mixture is crumbly.
- In a blender add the corn and water (you can do 2 batches if needed). Blend about 20 to 30 seconds, you should still see some small pieces of corn.
- Pour all at once into the dry ingredients, give it a good few heavy handed stirs, and pull the dough together by hand to form a ball. If it seems too "dry" had a 1 to 2 tablespoons of cold water.
Hand Pie Assembly
- Preheat oven to 375 F.
- Using extra masa, roll out dough in sections to about 1/4 inch thick. Ever so slightly thicker is okay. Cut circles 5 inches round. (I used a 4-1/2 inch cookie cutter with the dough slightly thicker than 1/4 inch and then gave each circle and extra roll with the rolling pin to make it about 5 inches in diameter).
- Line a baking sheet with parchment and place cut dough circles. To each dough circle add about 2 to 3 heaping tablespoons of the tomato-zucchini-bacon mixture. Fold up dough around filling, pressing together as you go. Spread about 1 tablespoon of the mayo cheese topping on each hand pie.
- Bake for 30 to 35 minutes at 375 F. They will be bubbling when they come out of the oven. Eat warm!
- This makes about 15-16 hand pies (pretty sure, but we lost count as we ate some as soon as they came out of the oven, hence; garden crack).
