Sausage kale+corn hand pies

by - 2:13 PM

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These little hand pies are perfect picnic food and they’re gluten free. You can really fill them with what ever you want. I grabbed the left over filling from the stuffed tomatoes and then added other stuff. I will try to give an approximate recipe for the filling below.

 

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You’ll need some chilled gluten free pie dough

 

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cut into pieces a little smaller than golf balls.

 

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But maybe not this small!

 

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This one is better. Spoon filling onto rolled out dough. 

 

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fold over

 

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and pinch closed using a fork. If you dough won’t stick together because you used corn starch to roll it out instead of gluten-free flour, I found lightly brushing the surfaces you want to stick together with a little water works.

Place each completed one back in the freezer to harden the butter in the dough while you make more.

 

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Bake at 350 for 20 minutes or so or until golden brown but not black on the edges like happened to some of mine! 

It was just one email I stopped to read!!!

 

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Let cool on a rack.

 

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Serve right away or make ahead.

 

Sausage kale+corn hand pies

ingredients

  • Chilled gluten free pie crust dough I use this recipe and substitute gluten free flour and a pinch of xanthan gum for the whole wheat flour.

filling:

  • 1/3 cup corn drained
  • 1/4 cup grated zucchini squeezed dry
  • 1 cup sausage cooked with onions
  • 1/4 cup cooked beans drained
  • 1/2 cup kale cooked, chopped and pressed dry
  • 1/2 cup grated cheese
  • 1 egg
  • salt and pepper to taste

 

Mix all filling ingredients together in a bowl.

Roll out ball a little smaller than golf balls of pie crust dough.

Spoon filling onto rolled out crust. fold in half and pinch edges together with a fork. Bake at 350  degrees for 20 minutes or until golden brown.

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