Easter Egg Hand Pies (Gluten and Dairy-Free!)
Nothing says Easter like decorated eggs! And nothing says “fun celebration” like hand pies!!! Did you love Pop-tarts as a kid? If the answer is “yes”, you’ll adore these Easter Egg Hand Pies – with a delectable flakey crust on the outside, and sweet fruit spread on the inside!!! Don’t be fooled by the beautiful colors, these hand pies are decorated with colorings found in nature such as beets, turmeric, and spirulina! (Absolutely no chemical colorings!) Since they’re made with cassava flour, they’re both gluten and grain-free! They’re also dairy-free, nut-free, soy-free and low in sugar, but you’d never know it! These Easter Egg Hand Pies are SCRUMPTIOUS, FUN, and GOOD FOR YOU!!!
These Easter Egg Hand Pies are made with Otto’s Cassava Flour (a gluten-free, grain-free, non-GMO, non-inflammatory, whole-food, amazingly delicious flour!) If you don’t have any on hand, it can be found in some specialty markets or online by clicking below.
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
By ordering Otto’s Cassava Flour or other recommended products through our website, we get a small commission which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
Click link: Getting to Know Cassava (yuca) Flour.
Let’s make Easter Egg Hand Pies!
Dough Ingredients: (Full printer-friendly recipe below)
-1 1/2 cups Otto’s Cassava Flour
-2 tablespoons organic maple syrup
-1 cage-free egg
-1/2 teaspoon xantham gum
-1/2 teaspoon baking soda
-1 teaspoon pink Himalayan salt (I use pink Himalayan salt for all my cooking and baking because of its high mineral content.)
-1/2 cup Spectrum Organic Vegetable Shortening (or pastured butter if you tolerate dairy.)
-1/2 cup filtered water
Filling:
-Fruit spread (flavor of choice.) I used St. Dalfour Strawberry Fruit Spread. It’s made with only strawberries, grape and date fruit juice concentrate, pectin, and lemon juice. (Click link below to check it out.)
Icing: (With these hand pies you control the amount of sugar by deciding how much icing to put on top. Other than the icing, the only added sugar in 15 hand pies is 2 tablespoons of pure organic maple syrup.)
-1 cup powdered sugar
-1 teaspoon vanilla extract
-1 tablespoon water. (If icing is too thick, add additional water 1 teaspoon at a time.)
-natural food coloring. I used Color Kitchen Decorative Food Colors From Nature. (Click link below to check it out.)
To make the dough:
In a large bowl, whisk egg. Add maple syrup and thoroughly blend. Then add Otto’s Cassava Flour, xantham gum, pink Himalayan salt, baking soda, vegetable shortening (or butter for a dairy option,) and water. Blend with a spoon. When dough gets crumbly and difficult to mix, use your hands to fully incorporate ingredients into dough.
Roll out half the dough between 2 pieces of parchment paper and cut into oval shapes. (Since my craft store was out of oval cookie cutters, I used a plastic disposable cup while gently bending it into an oval shape. It worked perfectly!) These will be the bottom halves of the hand pies.
Transfer each cut-out pastry bottom onto a parchment lined baking sheet and fill with a heaping tablespoon of fruit spread. (Be sure to leave a rim around the entire perimeter so the top and bottom pastries can be pinched together without fruit spread between them.)
Roll out second half of dough into matching sizes and shapes for the pastry tops. Then dip finger in water and run wet finger along the perimeter of each pastry bottom. Carefully lay each pastry top over the bottom pastry and filling. Press down along edges to seal.
Bake at 375 degrees for 25-30 minutes until edges begin to brown.
Place cooked pasties on a rack to cool.
Make decorative icing (if desired) by combining powdered sugar, water, and vanilla extract until smooth. Add desired coloring and blend thoroughly. Decorate cooled Easter Egg Hand Pies any way desired – like these adorable hatching chicks!!!
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CLICK HERE TO EXPLORE
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Did you love Pop-tarts as a kid? If the answer is "yes", you'll adore these Easter Egg Hand Pies - with a delectable flakey crust on the outside, and sweet fruit spread on the inside!!! Don't be fooled by the beautiful colors, these hand pies are decorated with only colorings found in nature such as beets, turmeric, and spirulina! Since they're made with cassava flour, they're gluten and grain-free! They're also dairy-free and low in sugar. But don't let the fact that these are healthy fool you, they're gorgeous, fun, and delicious!!!
- 1 1/2 cups Otto's Cassava Flour
- 2 tablespoons organic maple syrup
- 1 cage-free egg
- 1/2 teaspoon xantham gum
- 1/2 teaspoon baking soda
- 1 teaspoon pink Himalayan salt (I use pink Himalayan salt for all my cooking and baking because of its high mineral content.)
- 1/2 cup Spectrum Organic Vegetable Shortening (or pastured butter if you tolerate dairy.)
- 1/2 cup filtered water
- fruit spread - flavor of choice. (I use St. Dalfour Strawberry Fruit Spread.)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon water. (If icing is too thick, add additional water - 1 teaspoon at a time.)
- -natural food coloring. I use Color Kitchen Decorative Food Colors From Nature.
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In a large bowl, whisk egg. Add maple syrup and thoroughly blend. Add Otto’s Cassava Flour, xantham gum, pink Himalayan salt, baking soda, vegetable shortening (or butter,) and water. Blend with a spoon. When it gets all crumbly and difficult to mix, use your hands to fully incorporate ingredients into dough.
-
Add Otto’s Cassava Flour, xantham gum, pink Himalayan salt, baking soda, vegetable shortening (or butter,) and water. Blend with a spoon. When it gets all crumbly and difficult to mix, use your hands to fully incorporate ingredients into dough.
-
Roll out half the dough onto parchment paper and cut into oval shapes. (Since my craft store was out of oval cookie cutters, I used a plastic disposable cup while gently bending it into an oval shape. It worked perfectly!) These will be the bottom halves of the hand pies.
-
Transfer each cut-out pastry bottom onto a parchment lined baking sheet.
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Place a heaping tablespoon of fruit spread on each cut-out pastry.
-
Roll out second half of dough into matching sizes and shapes for the pastry tops.
-
Dip finger in water and run wet finger along the perimeter of each pastry bottom. (This will help pastry layers adhere to each other.)
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Carefully lay each pastry top over the bottom pastry and filling. Press down along edges to seal.
-
Bake at 375 degrees for 25-30 minutes until edges begin to brown.
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Once cooked, place cooked pasties on a rack to cool.
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While cooling, make icing (if desired) by combining powdered sugar, water, and vanilla until smooth. Add desired coloring.
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Once cooled, use icing to decorate the Easter Egg Hand Pies any way desired.
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
