Alright, so I admit it. Not everyone has heard of a meat hand pie. However, maybe they have heard of an empanada, beef pattie, meat pastelito, or something similar to that. Meat hand pies are in a sense a small pie that is handheld and full of meat goodness. Seems easy, right?
If there is one thing that I love about a good hand pie, it is the amazing versatility. You can put almost anything as a flavor profile for a hand pie that you would like. Truly the possibilities are endless. I have put together a simple recipe that is allergen-friendly for you to try. I encourage you to take your favorite flavor profiles and really mix it up. Let’s gather up some ingredients.
Friendly Meat Hand Pies
- 3 cups Gluten-Free Flour (you may not need all 3 cups)
- 3/4 cup Gluten-Free Rolled Oats
- 1/2 cup Honey
- 2 tbsp Vegan Butter, melted
- 2 tsp Instant Yeast
- 1/4 cup Warm Water
- 1/2 almond milk, warmed
- 1 1/2 tsp Salt
- 1 egg
- 1 pound Ground Turkey
- 1 pound Ground Lean Beef
- 1 small Green Bell Pepper
- 1 small Onion
- 1 Celery Stalk
- 5 small Portabello Mushrooms
- 1 medium Carrot
- 1 tbsp Minced Garlic
- These ingredients are just a suggestion for flavor. Here are some alternative flavor profile suggestions to try: BBQ Pork, Spicy Sausage, Italian Hero, Reuben, Shepherd’s Pie, Supreme Taco
- Depending on what your filling is, you can use a variety of sauces or gravies to add an even more intense flavor profile.
- Made ahead, these hand pies can freeze well so you can have an easy snack or reheat meal
- The filling makes more than needed for the dough recipe, take the extra filling and freeze for next time you make some hand pies. 🙂
So, now that you have your creative juices flowing, Let’s get started!
- Gather up the Warm Water and Rolled Oats. Place into a bowl and mix together to coat the oats. Let soak for 5 minutes.
2) Gather up the Honey, Almond Milk, Salt, Instant Yeast, and Vegan Butter. Melt the Vegan Butter.
3) Add the liquid ingredients into the bowl with the rolled oats. Mix well.
4) Add the Egg into the bowl mixture. Make sure to mix completely.
5) Add the Gluten-Free Flour 1 cup at a time. Be sure to only add enough Flour until the mixture forms a soft dough. (It may not take all 3 cups. I use King Arthur Measure for Measure and normally only need 2 to 2 1/2 cups)
6) Turn the dough out onto a floured surface. Knead together and roll into a ball.
7) Place the dough ball into a greased bowl. Cover with a towel and place in a warm area to rise. The dough needs to rise to almost double its size. (Tip:If your house is cold, you can turn on the oven to the lowest temp possible and place inside for a little bit) This process can take up to 1 hour.
8) Gather up the Green Bell Pepper, Carrot, Mushrooms, Celery, and Onion. Grate the carrot up and finely dice the rest of the veggies.
9) Heat up some olive oil in a saute pan.
10) Place the Ground Turkey and Ground Beef into the sauce pan. Cook completely.
11) Once the meat mixture is completely cooked, add the Diced Veggies and Minced Garlic. Saute until the veggies begin to soften.
12) Add the Coconut Curry Seasoning to the pan and mix completely. Cook until the veggies are to the desired tenderness. Remove from heat and allow to cool.
13) Lightly dust a surface with Gluten-Free Flour.
14) Roll out the dough to about a 1/4″ thickness. Cut the dough up into squares that are the desired portion size.
15) Place the portion pieces on a greased cookie sheet.
16) To one corner of the piece, add a small amount of filling on top.
17) Gently fold over the dough to form a pocket.
18) Using a fork, gently press down the edges to crimp and seal the edges shut. Make sure to poke holes in the top as well to allow for proper venting. Place the pockets on a sheet pan about an 1″ apart. Bake at 350F for 20 minutes or until they are golden brown and fully cooked.
19) Once they are finished cooking, remove from oven and allow to cool completely.
20) Serve up a side dish and Enjoy!