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.

 

 

You’ll need some chilled gluten free pie dough

 

 

cut into pieces a little smaller than golf balls.

 

 

But maybe not this small!

 

 

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

 

 

fold over

 

 

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.

 

 

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!!!

 

 

Let cool on a rack.

 

 

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.