Tomato "bomb" hand pies (water dough)

Crispy dough and a super juicy filling! Your family will love them.

Recipe author

Servings:

Flour

Water

Vegetable oil

Sugar

Salt

Tomatoes

Brynza cheese

200

Garlic

Fresh herbs

Vegetable oil

150

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 40 % 17 g

Carbohydrates 45 % 19 g

251 kcal

GI: 6 / 0 / 94

Cooking method

Step 1:
1. Cut the tomatoes into rounds.
Step 2:
1. Mash the brynza with a fork (if you're using plain farmer cheese, salt it), press in the garlic through a garlic press, add the chopped herbs, and mix.
Step 3:
1. Stir the sugar and salt into the water (boiling hot), then add the vegetable oil. Add the flour and knead a soft dough. 4. Let the dough rest for 30 minutes. 5. Roll out half the dough into a large, thin sheet. 6. Arrange the tomato rounds on the dough, no closer than about 1 inch (3 cm) apart.
Step 4:
1. Spoon the filling onto each tomato. 8. Roll out the second sheet of dough and lay it over the first with the filling. 9. Using a glass of the right size, cut out a pie around each tomato round; repeat for all of them.
Step 5:
1. Fry the pies in plenty of hot vegetable oil on both sides. Set them on a paper towel to drain the excess oil.
Step 6:

Enjoy!