Gluten-free Paleo Hand Pies


Blueberry and Goat Cheese Hand Pie - paleo, gluten-free, grain-free by

Gluten-free, paleo hand pies

The crust is golden, crispy, and perfectly flaky. Add a sprinkle of coarse sea salt on top, and you’ll swear you’re eating pie crust. It’s hard to believe that these mini handheld pies are gluten-free and dairy-free.

When these come out of the oven, you’re going to want to inhale them the second they’re cool to touch. And you should. Eat them while they’re warm. If you’re making these mini-pies in advance, you can put them in the freezer and reheat them in a pan over the stove – they’ll be almost as good as fresh out of the oven.

Use any filling you’d like!

Inside the pies are a sweet filling – made up of your favorite fruit! Or chocolate! Or, well, whatever you want. I’ve tried this with many different fillings, including peaches, blueberries, strawberries, apples.

Here are my peach pies:

mini fruit pie -

Here’s a photo of my blueberry and goat cheese hand pies:

Blueberry and Goat Cheese Hand Pie - paleo, gluten-free, grain-free by

And here are my apple turnovers:

Paleo Apple Turnover by
crispy outside, sweet apple goodness inside

Watch the video in the post, and let me know if it’s helpful! This is my first video for the blog 🙂 My favorite part about this video: the background music by my husband Roby (playing the guitar). If you like the video in this post, feel free to subscribe to my youtube channel – this way you’ll be notified when I put together a new video.

So, what’d you think? Leave me a comment to let me know 🙂

Gluten-free, Paleo Hand Pies

Gluten-free, Paleo Hand Pies

4.67 from 3 reviews
Print Recipe



  • Preheat oven to 350 degrees.
  • To make the pie crust, combine the coconut milk, tapioca flour, and almond flour in a bowl and mix well.
  • Pour ¼ cup of the batter onto a pre-heated (eco-friendly) non-stick pan over medium heat.
  • Let the batter cook until the bottom of the flatbread is firm enough to move.
  • Using a spatula, lift the bread and move it onto a baking sheet, flipping it over so that the sticky side is down.
  • Repeat this until the batter is done - for a total of six pies.
  • Put a tablespoon of your chopped fruit filling onto the pastry.
  • Using a brush, put some egg wash around the edges to help seal the pie shut. You can use a fork to help you crimp the edges if needed.
  • Once you’ve folded the pastry shut, brush egg wash on top of the pie. Then, take a knife and put a tiny little slit in the middle.
  • Sprinkle with sea salt and bake at 350 for 30-40 minutes.
  • Enjoy!
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0

Related Recipes


Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Eva North says

    I’ve just come across this recipe and am wondering, would coconut flour work and if so, what amount should be used? I can’t do almonds.

  2. Eva says

    4 stars
    Tried the Recipe, and it didn’t come out like yours, Don’t know what I did wrong, but they were not as fully as yours and seem to be on the greasy side. But were still good.
    Just wanted to know if you pack you flour and really not sure why they seemed greasy? But I can see that I could do many things with this after I get them to turn out as good as yours looked. Do you grease your pans.
    Also if you reply to this email could you please email me the answer, it seem like every time I question someone I never find the question again. Of course I’m 68 and do really know how to find the answers unless there sent to me.
    Thanks, for all your hard work, so that we can eat something good.

  3. Laika says

    Awesome awesome!!!!
    It came out great.
    I also tried chia jam filling and
    Coconut filling (fresh coconut, jaggery and a pinch of cardamom) ( like kozhukottai )

    Thank you Ashley!

  4. Airyfairycelt says

    Used my trusty stick blender for this so managed to finish this recipe!
    Husband got his favourite cheese and potato pies which turn up as garlic or onion flavoured too.
    He can’t have my chia jam, sigh, but helped me get a very passable plum jam and he is now after plum and apple pies. Well, he did make the jam…

  5. Lisa says

    These were warm and yummy. A little crispy and so soft on the inside. I had canned peaches in pear juice, so I cooked them for a bit with cinnamon and a little arrowroot powder to thicken into a sauce. Thank you for the demo video!!! Made this really easy.

  6. kristin @ petal and thorn says

    5 stars
    I have to tell you how much your naan recipe has changed my life! I’ve wrapped hot dogs with it, made apple turnovers, empanadas, sandwiches, pizzas, and most recently, just fried it in butter and added powdered erythritol and cinnamon- tasted a lot like churros! i make it at least once a week, and freeze some so I always have it on hand. Thank you for your simple and amazing recipe- I was in a bit of a paleo rut, but it’s opened up so many possibilities for me.

  7. Jessica Carsrud says

    Our kids love pizza and often ask for ‘real pizza,’ meaning non-Paleo pizza. Using this recipe, I made hot pocket style pizzas for their lunches with homemade pizza sauce, Appleton Pepperoni, and Nutritional Yeast ‘cheese.’ They are super easy to make and the kids love them! Thanks for the inspirational recipe!

    • Kesha says

      5 stars
      Great tip! I just made breakfast pockets using ground chorizo and scrambled eggs. YUM!! I also found that the canned coconut milk is what makes this recipe work best, no substitutions. I ran out of the canned milk the other day and used boxed milk to make naan. They didn’t brown as well, the batter was paper thin and they were extra slimy when torn apart. I had to bake them in order for it to work. So, canned milk from now on! 🙂

  8. Shelly says

    These look great and the video was helpful, however my pies turned into a big mess. I’m not sure what I did wrong but the dough was way to sticky to close over the fruit. When I baked them they opened and the filling was all over.

    • My Heart Beets says

      Hi Shelly, it sounds like maybe the bread wasn’t cooked through enough before you folded it over. All stoves are different, so maybe yours requires a bit more time before moving the bread onto a baking pan. I’m sorry these didn’t work out for you, but I hope you will try them again. If you do, please let me know 🙂

Show More Comments

paneer lababdar

Ashley's Secrets



Favorite tips & tricks to

easy & delicious Indian cooking