Recipe by LilPinkieJ
I made these Tomato Pies for some friends in Thunder Bay, Canada. Her hubby asked for more 'American Food' because he couldn't stop eating these. I can't blame him.
Top Review by nott
I messed up and bought a tube of biscuits, (not noticing the 12oz in the instructions). Mine was only 7 oz. so I had tons of filling left over. My bad. Even with 2 tubes though, there would still be filling left over. Maybe they're supposed to be those huge Grands biscuits? I squeezed the heck out of my chopped tomatoes (fresh), removed the seeds and pulp, and drained them well, and they were still really juicy. Be sure to get them soooo dry. With a little more attention and tweaking, I'll get them right. These were a tasty treat on a cold evening. Thanks for sharing the recipe, LilPinkieJ.
- 2 cups diced tomatoes (canned is ok)
- 1⁄3 cup green onion, diced (green and white parts)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 cup shredded colby-monterey jack cheese or 1 cup cheddar cheese
- 1⁄2 cup mayonnaise (no Miracle Whip!)
- 1 (12 ounce) can biscuit dough, 10ct country style
- 1 -2 egg yolk (approx)
- 1⁄2 cup dried parsley (approx)
- 1⁄4 cup butter, melted
Directions See How It's Made
- Preheat oven to 375°F Drain off extra juices from tomatoes.
- Mix tomatoes, onions, salt, pepper, thyme, and basil. Mix cheese and mayo together. Fold into tomato mix.
- Cut each biscuit on half and flatten to a 3" diameter. Spoon 2 tsp of mix in center of biscuit.
- Using your fingers and water, moisten the edges of the biscuit. Fold over and press firmly to seal. Take care not to over stuff or they will pop open and ooze out.
- Place pies on greased baking sheet. Brush each pie with egg yolk. Bake 12-15 minutes at 375°F, or until golden brown.
- Remove from oven, brush with melted butter and sprinkle with parsley.
- Serve warm.