Masters Tomato & Pimento Hand Pies
It’s Master Week!
I will be the first to admit that I do not care much for golf nor do I know much about it. However, living in the south – specifically Georgia where the Masters take place, there is something so fun and familiar about the traditions of the tournament.
A few days ago when I saw the announcement the Master Instagram page made about the new Savory Tomato Pie being added to the 2025 Master menu, I thought it was a joke because it was posted on April Fool’s Day. Turns out it is real.
While I am not entirely sure what the flavor profile and ingredients of this new menu item are, I decided to combine the new concept with the famous and classic Pimento Cheese Sandwich from the Masters menu.
The great Benjamin Franklin once said “In this world, nothing can be said to be certain, except death, taxes and the concession prices at the Masters.” I’m kidding! Sort of! The new item rings in at a $3, while the Pimento Cheese and Egg Salad remain at $1.50 which it has been for over 2 decades. Of course I made some classic Pimento Cheese sammies as well!
Are you up for trying the new Savory Tomato Pie? Until then, here is my easy recipe for Tomato & Pimento Hand Pies for Masters Week 2025!
*Important note: be sure to pat the tomato slices dry with a paper towel before placing them in the pies.
SHOP GOLF FOOD PICKS & ACCESSORIES
Ingredients
- 2 rolls premade pie crust
- 8 oz. pimento cheese spread
- 1 large tomato of your choice, sliced and dried
- fresh basil, finely chopped
- 1 egg
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper, then set aside.
- With an large circle cookie cutter or empanada tool, create 8 rounds of dough.
- Spread 1 tbsp pimento cheese on half of each round, then top with 2 slices of tomato (patted dry with paper towel). Sprinkle basil over top, then fold over the other half of the dough forming an empanada shape/semi circle.
- Using a fork, crimp the edges together until closed. Place each pie on the prepared baking sheet.
- In a small bowl, whisk the egg. Then brush tops of each pie with the egg wash.
- Bake 18-20 minutes or until lightly browned. Let cool 5-10 minutes before serving.
