Hand pie, pasty, turnover, empanada … Folded, filled savory pastries go by different names the world over — and there are infinitely more dough and filling recipes!
If you’re looking for a GF/DF hand pie dough that’s flaky and sturdy enough for your filling, give this one a try. The blend of flours adds flavor and nutrition.
GF/DF Hand Pie Dough
1. Sift together:
- 1 c. gluten-free flour blend (I use America’s Test Kitchen recipe, minus the dry milk powder.)
- 1/2 c. oat flour
- 1/4 c. teff flour (such as Bob’s Red Mill)
- 1/4 c. arrowroot powder
- 1/2 tsp. psyllium husk powder (such as Viva Naturals)
- 1/4 tsp. xanthan gum
- 1/2 tsp. salt
2. Cut in:
- 1/2 c. dairy-free butter (I use Miyokos Cultured Vegan Butter.)
3. Stir in until dough clings together but isn’t sticky:
- 7-8 Tbsp. dairy-free milk (I use almond milk.)
- 1 Tbsp. rice vinegar
4. Wrap dough tightly in cling film and refrigerate for 1 hour.
5. Preheat oven to 375°. Line a large baking sheet with parchment paper.
6. Roll out dough:
- Divide dough into 8 pieces and roll out each into a 6″ circle. (Working by hand could cause tearing and melt the butter bits, so consider using a tortilla press with parchment or wax paper. It helps the dough stay together well, creates a uniform circle, and lets you work quickly.)
7. Fill with your favorite recipe:
- Stick with recipes having 1 lb. or less of filling, and divide filling into 8 portions. (Need an idea? Try Taste of Home’s Spicy Picnic Pasties.)
- Put each portion on a circle of dough, just below the center. Gently pat down the filling to within 1/2″ of the edge.
- Moisten edges of dough with water.
- Fold the top half circle of dough over the filling, and crimp edges with a fork to seal.
- Prick tops of each hand pie with a fork.
- Place on lined baking sheet.
8. Bake for 40 min.
Carol Stillings 