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:
Here’s a photo of my blueberry and goat cheese hand pies:
And here are my apple turnovers:
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
Ingredients
- 1 cup Organic Coconut Milk
- ½ cup Tapioca Flour
- ½ cup Almond Flour
- 1 cup fruit of your choice chopped into small pieces
- Coarse Sea Salt
- 1 egg whisked (if you have an egg allergy, use butter instead)
Instructions
- 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!
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.
Lisa says
How many pies does this make?
Diane says
can this be developed into breakfast danish
Eva says
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.
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!
My Heart Beets says
Laika, that’s great to hear! I’m so glad you liked it 🙂
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…
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.
My Heart Beets says
Lisa, I’m so glad you liked them! 🙂
kristin @ petal and thorn says
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.
My Heart Beets says
Kristin, wow that’s awesome! So happy that you like the recipe so much 🙂 And, I’m going to HAVE to make churros! YUM.
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!
My Heart Beets says
Jessica, that sounds so delicious! I’m glad to hear that your kids loved the pizza pockets! 🙂
Kesha says
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! 🙂
My Heart Beets says
Kesha, so glad you like the recipe 🙂 And yes, canned coconut milk for the win!
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 🙂
vaishali says
Hi…loved the video aswell your blog. Just wondering what equipment you used to record the videos? Would you be able to share that information? Just curious to know how you shoot videos? Thanks.
My Heart Beets says
Someone else recorded this video for me – I believe he did it with a Nikon (not sure what type). Hope that helps!
Jessica Brooks-Forgan says
Great video and I am excited to try these! Quick question though: My niece is allergic to tree nuts but has a major sweet tooth. I have a hard time finding grain free recipes that are friendly to her allergy. I realize coconut flour is super dense, so it’s probably not a good substitute for the almond flour. However, would arrowroot flour work? Just curious. Please let me know when you get a chance. Thanks again – can’t wait to make these for my hubby. He has a major sweet tooth too! 🙂
My Heart Beets says
Hi Jessica, thank you! I haven’t tried arrowroot myself but I have heard from others that it does work – I know a lot of people have used it to make my paleo naan. I hope this helps and I hope you’ll let me know how you and your hubby like these!
Irene says
Hi, do you know if I can sub coconut milk for any other milk like maybe almond ?
Anne says
I am allergic to coconut, so I, too, would like to know what could be substituted – these little pies look wonderful!
Darlene says
Also wondering about subbing for the coconut milk.
Glenys says
I loved this idea so much that as soon as I got your email I made a batch with strawberries. They have just come out of the oven and I can’t wait to eat them. Mine too don’t look as pretty as yours because the strawberries oozed out, but I’m sure they’ll be delish. Thank your another great idea.
My Heart Beets says
So glad you made them right away! 🙂 Thank you for leaving me a comment – I hope you continue trying this pie with different fillings!
joanna says
i absolutely loved your video!! you are adorable!!! haha these pies look so delicious and very easy to eat while i’m at work!! i love foods i can shove in my mouth quickly but are still nutritious.
My Heart Beets says
Thank you, Joanna!! 🙂
K Marie Tyler says
I will not post a photo as my are NOT pretty – in fact, they are so un-pretty they are almost comical. However, the recipe is perfection. I did 6 small pies, as directed, and used fresh blackberries that oozed sweet/freshness. Incredible. Another reason to love all you share!! Thank you thank you!!
My Heart Beets says
Thank you so much for the feedback – happy to hear that you like the recipe! And I’m sure they’ll get better looking the more you make them 🙂
Terri says
This looks amazing, so simple and easy to make. Bet it tastes even better. WTG on the video.
My Heart Beets says
Thank you, Terri! 🙂
ir says
Congrats! You seem very confident and lovely =). You did an awesome job, and the guitar playing was a nice addition. Lucky girl! =)
My Heart Beets says
Thanks for the feedback! 🙂
Gopika says
What a simply brilliant, creative recipe! It’s on my to-make list now.
My Heart Beets says
Thanks, Gopika! 🙂 Let me know how it turns out for you!
Joanna says
Very cute video – you’re v confident in front of the camera! I can’t get tapioca flour (I live in Ethiopia) but I do have almond flour – can I just use a double quantity? Or would you recommend mixing the almond flour with something else (I have flaxmeal, coconut flour, soya flour, and garbanzo bean flour all on hand).
My Heart Beets says
Hi Joanna, thank you! Unfortunately, none of the flours you mentioned will work as a substitute for tapioca flour. However, if you can eat garbanzo flour you can make a flatbread using that + water (use just enough to make it into a batter). Cook it over a pan on medium heat. I’m not sure I’d suggest combining the flavor of a chickpea flatbread with fruit though. If you try this out will you let me know?
Joanna says
Thanks – yes I will try, and will also try different combinations to see if I can make an alternative fruit pie. Will let you know for sure!
Sara says
Hi Joanna, I recently learned that tapioca is made from yuca (casova) root. I believe this is wildly grown in parts of Africa. Maybe you can get it? I have made awesome doughs with just boiled mashed yuca root, oil and coconut flour.