3 Easy Gluten & Dairy Free Mini Hand Pies
Shut your pie hole.
"Shut your pie hole" is a southern expression that means to close your mouth. It's kind of like "Shut the front door!" only for your face! hahaha! If you saw the pictures above... shutting your Pie Hole is the last thing you'll want to do! Instead, you'll probably be caught drooling on your computer or phone and wishing you had one of these to deliver straight to your wide open trap! Trust me these are delicious and beg to be eaten by the stack!! The first recipe I ever posted was a blueberry version of these hand pies. They were so good that I had to make more and try new flavor varieties! That is where this post comes in! This is something you can whip up in about twenty-thirty minutes or double the recipe to make a larger batch. Shopping through aisles in the grocery store to find allergy friendly items can be tricky. There always seems to be that one ingredient that doesn't fit into my "approved" list. Not to fear- Homemade hand pies are here! They are actually Gluten, Grain, and Dairy Free. They offer the taste of a genuine pastry! No cardboard gluten free knock off here! I hope you're sitting down because we have one more phrase for something that tastes this good and that is "it'll knock your socks off"! Let me know if you try them and what fillings you choose to use.
xoxo darling,
Ashlyn
Miniature Hand Pies
Prep Time: 10 Min.
Cook Time:
25 min.
Total: 35 min.
For Hand Pie: 1 1/4 C Otto's Cassava Flour + more for rolling out 2 Tbs Fresh Local Honey 1 Scoop Gelatin (Vital Protein) 1 Tsp Salt 1/2 C Organic Unrefined Shortening 3/4 C Water + more for sealing pastries 1/2 C. Chosen Filling (see recipes below)
To Make Hand Pies: 1. In the bowl of a food processor or blender, mix together the Cassava flour, Honey, Gelatin, Salt, and Shortening. Add the Water and pulse to combine. If the dough struggles to combine then add an additional tablespoon of water. 2. Preheat oven to 425 degrees and line cookie sheet with parchment paper 3. Roll out half of the dough onto floured Parchment paper. 4. Cut out desired shapes and sizes. Re-roll scraps and repeat. 5. Using a flat spatula transfer the first batch of cut pieces to the baking pans and put a dollop of filling in each. 6. Dip your clean finger into water and run it around the edges of the pastry to dampen it. Cover these pieces with another piece of pastry and press together, crimping edge. 7. Gently press the center of the pastry to make sure the filling is spread throughout the inside of the pastry. 8. Bake until firm to the touch and golden brown around the edge 9. Let cool completely
Store in your fridge or freezer.
For Cinnamon Apple Filling: 2-3 Large Apples diced (I love Gala or Granny Smith)
1 T. Cinnamon
1 Tsp. Ginger
1 scoop Vital Protein Gelatin
3 T. Honey (could use less or more depending on desired consisitency and sweetness)
1/4 C. Water
Directions:
Pour water and gelatin into a sauce pan and stir. Add remaining ingredients and simmer on medium heat for around 4-5 minutes or until apples are soft, water is evaporating, and your house smells like a Fall wonderland. Stir to prevent apples from sticking to the bottom of the pan. Let cool for a few minutes before adding into pies.
For Peach Filling:
1 Jar ST. DALFOUR France Golden Peach Preserves (as good or better than homemade!)
Directions:
Try not to eat the entire jar before filling your pies!
For Black and Blue Filling:
1.5 C Blackberries
1.5 C Blueberries
1 Scoop Vital Proteins Gelatin
1/4 C Water
2 T Honey
1 Tsp. Cinnamon
Zest and juice from one Lemon
Pinch of Salt
Directions:
Combine Honey, Lemon Zest, Juice, Salt, Water, and Gelatin in a sauce pan. Stir. Add in berries and bring to medium heat. Heat for 5 min. or until berries are soft and the water is evaporating. Let cool for a few minutes before adding into pies.
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