Pumpkin Mini Hand Pies (Eggless)

   

  You will fall in love with these eggless pumpkin hand pies once you bake them at home. Wondering what are handpies??

      

       A hand pie is a pastry made with either sweet or savory filling, formed by placing a dollop of filling on to a circular piece of biscuit-style dough and covered with another piece, or folded by itself and baked or deep-fried.

They are a perfect treat to celebrate fall season and Halloween, but can also be made any time of the year as it requires the canned pumpkin puree.

Usually, they are made with All purpose flour and use eggs in the recipe...But I have given a healthy twist by making them with whole wheat flour and replacing eggs with yogurt. I also added coconut sugar instead of refined sugar. This recipe requires a pumpkin spice flavor...Oh, what if you don't have it?? Here's the solution...I will share with you the easiest way of making one. You can also make pumpkin puree at home if you don't have canned pumpkin puree.

These hand pies are made with the easiest homemade pastry crust ever. It is flaky outside with a smooth rich filling inside. One of the easiest and simple homemade treat.

I have used a simple crinkled cookie cutter...you can use a pumpkin cookie cutter too. Feel free to get creative with your shapes and decorations. So let's dig in the recipe.

Yields 20 pies

Total time: 3 hours

INGREDIENTS :

For the Dough:

Water 1 cup

Unsalted melted butter 1 1/2 sticks (170 gms)

Coconut sugar 5 tbsp 

Salt 1/2tsp

Ground Cinnamon 1/2 tsp

Whole wheat flour 2 3/4 cups

For the filling:

Pumpkin Puree 1/2 cup

Sour cream /Greek yogurt 1/4 cup

Yogurt 1/4 cup

Coconut Sugar 1/2 cup

Pumpkin Pie spice 1/2 tsp

(Or Cinnamon ground 1/4 tsp

       Nutmeg grated 1/8 tsp

       Cloves ground 1/8 tsp)

Milk for applying on the edges.

INSTRUCTIONS:

1. Let's make the dough, In a medium saucepan, heat the water and butter over medium heat until the butter is melted. Add in the salt, sugar, and flour.

2. Remove from the heat and stir with a wooden spoon until a wet dough comes together. Wrap the dough in a beeswax wrap /plastic wrap and refrigerate for at least 2 hours.

3. To make the filling, In a large bowl beat all of the filling ingredients together until smooth...Keep aside.

4.Preheat the oven to 400 degrees F.Line a parchment paper on a baking sheet/Steel plate.

5. Now let's make the pies...On a lightly floured surface, knead the dough for five minutes...and place a portion of the dough between two parchment papers and roll to about 1/8 inch thickness.

6. Using a round/pumpkin shape cookie cutter, cut out the shapes. You will need a set of 2 to make one hand pie. 

7. Now place the filling onto each bottom pumpkin shape leaving a.border around the edge...don't overfill it. Adjust according to the size. Lightly brush the border with milk. Place the top over each bottom pressing the edges to seal the filling inside. Make a design on the edges with the help of a fork and make the stem shape if you are using a round cookie cutter to resemble a pumpkin.

8. Make 3 slits on them with a sharp knife and place them on the baking tray...Continue with other dough portions.

9. Brush the pies with the remaining milk and bake until golden brown for about 25 to 30 minutes. Let cool before serving.

Yummy pumpkin handpieces are ready to relish with friends and family.

I hope you liked this amazing recipe and do comment, share, and subscribe for more such yummy inspirations.

You can also try my easy Crispy Whole wheat Chocochip Cutout cookie recipe: 

https://archanasvegfoodchronicles.blogspot.com/2020/05/crispy-chocochip-cutout-cookies.html

 

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