After a long break from blogging, I'm back!
Sometimes you gotta step back, take a break from any "extra" activities in life and focus on the family and go after some Autism "issues" at full force!
I'm so happy to be back and share some more Allergy Free treats with anyone who's interested. Now that we survived Halloween, we are ready for the Holiday season and all the changes the weather is going to throw at us here in the beautiful Pacific Northwest! Bring it.
One recipe we have really been enjoying is our Masa Hand Pies. We make them savory and sweet. There are endless filling opportunities for Hand Pies, which makes me very happy! ( It's the little things )
So, of course, since we are heading into the pie making season- I figured I should start out with a sweet version first. Delicious Apple Hand Pies with a Coconut Eggnog Icing. Yum. These are best if served fresh, but no one was complaining when we reheated them the next day- just saying.
gluten free, vegan and top 8 allergen free
Masa Apple Hand Pies with Coconut Eggnog Icing:
makes 8 Hand Pies
Masa Hand Pie Dough:
1 1/3 Cup Masa Corn Flour
1/4 tsp. Salt
1 TB Granulated Sugar (of choice) *can leave out
3/4 Cup Hot (tap) Water
4-6 TB Cold (tap) Water
Canola oil for frying
In medium bowl mix masa, salt and sugar together. Add in hot water and mix until crumbly. Cover bowl tightly and let set for 30 minutes. After 30 minutes add in cold water 1 tablespoon at a time until you can form a ball. I always "mix" with my hands to work in the water. (You don't want a really wet dough) Separate into 8 small balls. Using a tortilla press lined with parchment, press into a 5-5 1/2 inch circle. Slide you parchment with the masa round into your "form" and fill with 1 heaping spoonful of the cooled apple pie mixture. Press closed firmly. I always pinch around the edge with my fingers to insure a sealed edge. Lay on a tray and cover with a wet towel until ready to fry. Heat 1/2 inch of oil in pan. Fry 1-2 minutes on each side until golden brown. Lay on paper lined cooling tray. Cool slightly and frost. Enjoy!
Apple Pie Filling:
2 Apples (of choice) Pealed and finely chopped
1 TB Butter (I use Earth Balance-Soy free butter stick or spread)
1/4 Cup Organic Brown Sugar
dash of salt
1/4 tsp. Ground Organic Cinnamon
Over medium heat in a small saucepan melt butter and add in prepared apples and salt. Cook 5 minutes or so until soft. Add in sugar and cinnamon and cook additional 5 minutes. Cool before filling hand pies to fry.
Coconut Eggnog Icing:
1 TB Coconut Milk Eggnog (I use So Delicious brand)
1 TB Butter, softened (I use Earth Balance-Soy free)
1 Cup Organic Powdered Sugar
1/8 tsp. Ground Organic Cinnamon
Mix all ingredients in small bowl until combined. Ice hand pies once slightly cooled.
Save image to computer and print!
|This is the tortilla press I use. I've tried many, but the|
cast iron type works the best. If you don't have one just
roll out the dough between parchment paper into a
5-5 1/2 inch round. *don't forget to line the tortilla press.
|I bought a set of these years ago in all different sizes. |
If you don't have any of these forms, just fold over and
pinch closed and add detail with a fork.
|This is how the Masa Dough looks before you cover and|
let sit for 30 minutes, very crumbly.
|Once you start adding the cold water, mix with hands and the|
dough will start to form together with very little water
added. You don't want a gooey/wet dough.
|Form into small balls and press into 5-5 1/2 inches round.|
|Fill your pressed dough with 1 heaping tablespoon of the apple|
pie mixture and seal. * I just slide the parchment right over
to the form and seal it that way.
|I always take a pinch of the dough and test the temperature|
of the oil before adding the Hand Pie.
|Fry 1-2 minutes on each side.|
|Once golden brown, cool on a paper towel lined cooling rack.|
|Once slightly cooled.....ice!|
Also shared at: Gluten Free Wednesday, Allergy Free Wednesdays, Show and Share Wednesdays, Full Plate Thursday, Gluten Free Fridays, Foodie Friday, Fat Tuesday, Create Link Inspire, Totally Talented Tuesdays