Roasted Tomato Hand Pies

• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 2 cloves garlic
• 1 Tbsp olive oil
• 1/2 cup kalamata olives, patted dry, halved and pitted
• 1/2 tsp dried oregano
• 1 egg, lightly beaten
• salt & pepper
• 2 sheets store bought frozen puff pastry crust
• fresh mozzarella ball, cut into 1/4 inch thin slices

In a pan, saute cherry tomatoes, red onion and garlic with 1 Tbsp olive oil on high heat for 5 minutes. Add olives and oregano and cook another 3 minutes. Let the mixture cool completely.

Preheat oven to 425° F. Assemble pies by spreading puff pastry crust on a surface and cutting out the right size circle by using the bottom of the Pocket Pie Maker. Place the dough onto the top of crimped-side of Pie Press. Spread 2 Tbsp of the cooled tomato mixture in the middle of the pie dough circle. Add a small slice of mozzarella, making sure not to overfill the dough or it will not shut. Before closing, brush inside of pie crust with beaten egg. Fold pie in half using handles to crimp and seal tightly. Place pies on a baking sheet lined with parchment. Cut two small slits in the top of the pies for steam to escape. Brush the top with the beaten egg, and bake for 15 minutes or until golden brown.