There is something immensely satisfying about eating with your hands. Especially when it involves an incredibly tasty filling encased in dough or between two slices of bread. Seriously, don’t you think sandwiches, calzones, and hand pies are among the best creations of humankind? The delightful hand pies I’m sharing today are pretty good too!
Tomato, kale and tofu hand pies.
These hand pies are loaded with tomatoes, lots of garlic, onion, kale, olives, basil and oregano and tofu and are absolutely bursting with flavor.
So flavorful!
The great thing about this recipe is that it’s not only easy, but it yields a lot. Which makes these pies perfect for parties or potlucks, or just great to have on hand as a quick and easy snack.
- 3 cups gluten-free flour mix*
- 1/2 tsp salt
- 1 tbsp dry active yeast
- 1 tsp coconut palm sugar
- 1 cup warm water
- 3 tbsps olive oil
- 1 14oz container extra firm tofu, drained, well-pressed and cut into 1/2 inch cubes
- 1 1/2 cups chopped tomatoes
- 1/2 large yellow onion, diced
- 10 kalamata olives, sliced
- 3 cloves garlic, roughly chopped
- 1/2 tsp cumin seeds
- 2 tbsps chopped fresh basil
- 1 tbsp chopped fresh oregano
- 1 tsp salt or more or less to taste
- Freshly ground black pepper to taste
- 3 tbsps nutritional yeast
- 1 small bunch lacinato (dino or tuscan) kale (about 8 leaves), finely chopped
- Grapeseed oil for sautéing
- In a large bowl mix together flour and salt.
- In a small bowl mix together warm water, coconut palm sugar and yeast.
- Set aside for 3-5 minutes, until yeast activates and creates a nice frothy layer.
- Add yeast mixture and olive oil to flour and mix with a spatula until the dough comes together and forms a ball.
- Knead with clean hands until dough is smooth.
- Place the dough back in the large bowl.
- Pour a little olive oil in your hands and lightly coat the dough with oil to prevent it drying out.
- Cover the bowl with a towel and set in a warm place for 30 minutes to allow the dough to double in size.
- Heat a little grapeseed oil in a pan on medium heat.
- Add onions and sauté for about five minutes until softened.
- Add cumin seeds and garlic and sauté for another minute until fragrant.
- Add tofu to the pan and sauté for another 3-5 minutes, until tofu begins to brown lightly.
- Add tomatoes and olives and allow the tomatoes to cook until they break down and form a sauce.
- Add nutritional yeast and salt and pepper to taste.
- Fold in kale, basil and oregano and sauté for another minute or so.
- Turn off heat.
- Preheat oven to 400 degrees Fahrenheit.
- Generously flour a board, halve the dough and roll out with a rolling pin until it is about 1/8 of an inch thick.
- Using a bowl about 4 1/2 inches in diameter, press out rounds from the dough.
- Place a spoonful of filling on one half of each round.
- Fold over the other half of the dough to cover the filling and press the edges together with your fingers.
- Use a fork to crimp the edges and poke a few holes in the top of the pie, to let out steam as it cooked.
- Repeat until all dough and filling has been used.
- Baste the pies with a little olive oil.
- Bake for 25-30 minutes until golden brown.
- Let cool for at least five minutes before eating.
- * I use a gluten-free flour mix that is made of 2 cups of Bob's Red Mill all-purpose gluten-free flour, 1/2 cup of arrowroot powder and 1 1/2 tsps xanthan gum. You could use another gluten-free flour mix, but be sure to add a tsp of xanthan gum if it doesn't already have it!
Don’t they look yummy?
What’s your favorite finger food?
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