Tomato and Cheese Bomb Pies

These delicious round little pies have a wholesome filling. You can use any filling you like, but the classic version is just this — a slice of tomato and a layer of feta (or salted farmer cheese) with herbs and garlic, plus a little grated cheese. It's all wrapped in a simple water-based dough that comes together easily. Make it once and you'll want it again!

Faith

Recipe author

Composition / ingredients

Servings:

Flour

Water (boiling water)

Vegetable oil

Salt

Sugar

Tomatoes

Feta cheese (or cottage cheese)

200

Hard cheese

100

Garlic

Fresh herbs

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 54 % 26 g

Carbohydrates 33 % 16 g

322 kcal

GI: 6 / 0 / 94

Cooking method

Step 1:

Ingredients.
Step 2:

Make the dough for the bomb pies. Pour 1 cup (240 ml) of boiling water into a bowl and stir in the salt, sugar, and vegetable oil.
Step 3:

Gradually add the flour and knead the dough. You may need a little more or less flour, so don't add it all at once.
Step 4:

Cover the dough with plastic wrap or a towel and let it rest for 30 minutes.
Step 5:

Make the filling. Mash the feta (or cottage cheese) with a fork; if you use cottage cheese, you'll need to salt it. Add the garlic, pressed through a garlic press, then the finely chopped herbs. Stir well so the garlic and salt are evenly distributed. Add the grated hard cheese (you can skip it if you don't have any).
Step 6:

Slice the tomatoes into 1/4-inch (5 mm) rounds. Choose tomatoes small enough to fit easily inside the glass you'll use to cut out the pies.
Step 7:

Divide the dough in two, dust the counter with flour, and roll the dough out about 1/8 inch (2-3 mm) thick. Arrange the tomato rounds on the sheet of dough about 3/4 inch (2 cm) apart.
Step 8:

Spoon the feta filling onto each tomato round.
Step 9:

Lay the second sheet of dough over the filling. Don't stretch it — you want the dough to drape loosely around each mound, so press it down between them with your fingers. If the top layer is pulled tight, the edges will pull apart when you cut and be hard to seal, since the tomatoes release juice and make the edges wet.
Step 10:

Using a plain drinking glass, cut out the pies. The dough is naturally sticky, so the edges seal tightly as you cut. Gather the scraps into a ball, knead, and roll out again — cover half with filling and fold the other half over. Repeat until it's all used. Set the pies on a flour-dusted surface.
Step 11:

Heat vegetable oil in a skillet, then lower the heat to medium. Add the bomb pies and fry on both sides. It's best to cover the pan with a lid so the oil doesn't spatter if juice leaks from the filling.
Step 12:

Transfer the finished pies to paper towels to soak up the excess oil.
Step 13:

The bomb pies are ready! Let them cool slightly — the dough may be warm on top while the tomatoes inside are still hot, so you could burn yourself. Call everyone to the table. Enjoy!