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:

2. Cut in:

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.

© 2021 Carol Stillings