Looking for something quick and easy to take to work or pack for school lunches? This recipe packs well, carries well, and freezes well. Pop a couple of these little hand pies into the microwave or toaster oven for a minute each. Add optional protein, and you’ll have a complete lunch that is warm, satisfying and delicious. We made this version dairy free by using Daiya brand products but you may use real dairy if you prefer.
3 c Better Batter Gluten Free Flour
1 c butter or dairy free margarine
1 c cream cheese (we used Daiya brand non dairy cream cheese)
4 tbsp ice water
2 c fresh, raw brocolli florets, chopped
4 c grated cheese or non dairy substitute (we used Daiya brand cheddar style shreds)
2 c diced ham (we used turkey ham), optional
2 tbsp Better Batter Gluten Free Flour
2 eggs, beaten (optional)
pinch cayenne pepper
Preheat oven to 400 degrees.
In the bowl of your electric mixer, combine Better Batter flour, butter or margarine, and cream cheese until it forms the consistency of coarse oatmeal. Add water and turn mixer to medium speed. Dough will start off crumbly but will smooth out with mixing and will take on the texture of pie crust.
In a separate bowl, mix together filling ingredients until well combined, including the optional eggs, if you prefer. If using the egg, combine until all filling ingredients are well combined and the egg has coated all ingredients. Set aside.
On a lightly floured surface roll dough out to 1/8 inch thick. Cut into 3-4 inch circles with a biscuit cutter.
You should get 48 individual circles. Divide circles into two equal parts.
Take one stack of circles, and roll them slightly larger by passing a rolling pin over each circle once in each direction. Cut vent slits in the larger circles and set aside.
Brush one side of the smaller circles with water and lay them out on your rolling surface, wet side up. Place 2 tablespoons of filling on the center of the circle, flattening slightly, and leaving a 1/4 inch margin around the edge. Place two more tablespoons in a mound on the center of the filling.
Brush one side of the bigger circles with water and place, wet side down, on top of the filled circles. Take a fork or crimper and crimp the edges to seal well.
Brush the tops of the filled pastries with water to smooth the tops and remove excess flour.
Place the prepared pastries on two cookie sheets and bake for 10-15 minutes or until lightly browned with golden edges. Allow to cool and either store in the fridge or freeze.
To reheat: place in microwave or toaster oven. Microwave at 1 minute per pie, or toast in the toaster oven for 2-4 minutes.