Tomato & Onion Pies
Recipe type: Dinner, Vegetarian, Gluten Free, Meat-Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 3-4
  • 1 sheet puff pastry, gluten free if preferred, thawed
  • 3-4 medium-large oven/heat-safe ramekins
  • 2 x 400g canned chopped tomatoes
  • 3 small-medium cloves garlic, peeled and minced
  • 1 medium-large purple onion, peeled and roughly chopped
  • 1 Tbsp fresh chopped parsley
  • ½ Tbsp fresh rosemary leaves
  • Salt and pepper, to taste
  • 1½ Tbsp cornflour
  • 1-2 Tbsp almond milk or any milk of choice, for brushing pastry lids
  1. Pre-heat oven to 200ºC (400ºF). Create pastry lids before greasing. Once pastry has completely thawed, take one of your ramekins, turn over and cut out rounds of pastry by pressing down until it cuts through. Or use a same size cup/mug or slightly bigger to cut out rounds. Set pastry rounds aside.
  2. Grease ramekins with oil or butter, set aside.
  3. In a large mixing bowl, pour in canned tomatoes.
  4. Add in minced garlic and chopped onion, mix well.
  5. Stir through herbs, salt and pepper.
  6. Add cornflour and mix until well combined.
  7. Spoon and divide tomato mix amongst the greased ramekins, Filling them just below the top rim. NOTE: If you fill the ramekins right to the top, the filling will spill over during baking, so ensure to only fill approx. 2cm below the top rim.
  8. Take a small sharp knife and gently cut a small cross in the middle of each pastry round.
  9. Take one pastry round and place on top of a ramekin pie, stretching out the pastry if needed to fit over the top. Press the edges down all the way round to seal. Repeat with remaining pies.
  10. Lightly brush each pastry lid with the milk.
  11. Place pies in a large baking dish or on a large baking tray.
  12. Bake in oven for 25-35 minutes or until pastry is golden, crispy and puffed.
  13. Remove from oven and serve immediately or cool down for later use. NOTE: Handle ramekins with heat-proof oven mitts/gloves as they are extremely hot.
  14. Serve and enjoy!
Store any leftovers in an airtight container, refrigerated, for 1-2 days.
Recipe by Wholesome Patisserie at