Roasted Strawberry-Basil Hand Pies
At the bakery where I work, we call strawberries “straws” for short. So, I have thought up an acronym to provide a few tips on how to take full advantage of the fleeting strawberry season.
Senses. When shopping for strawberries, engage your senses. Ripe, in-season berries are bright red all the way through, aromatic, and sweet.
Temperature. Strawberries are sweetest at room temperature.
Roast. Tart strawberries will benefit from all manner of heat: roasting, grilling, baking.
Adjust. Always taste your berries before use to gauge their sugar content and adjust the amount of sweetener accordingly.
Wash. Do not wash or hull the strawberries until you are ready to use them, as they will retain water and become soggy.
Spice. Spice strawberries up with herbs, extracts, and other fruits they share an affinity with.
This Roasted Strawberry-Basil Hand Pies recipe uses basil to complement the flavor of ripe strawberries. These hand pies are not just gluten-free but grain-free and Paleo-friendly, too!
Roasted Strawberry-Basil Hand Pies
For the filling:
- 1½ pounds (681 g) fresh strawberries, hulled and halved (quartered if large)
- 3-4 tablespoons (45-60 mL) raw honey (according to taste)
- Pinch of kosher or fine sea salt
- Pinch of freshly ground black pepper
- 1 tablespoon (15 mL) coconut oil or other fat of choice
- 2 tablespoons (4 g) fresh basil leaves, minced, to taste
For the pie dough:
- 1 cup (140 g) cassava flour
- 1 cup (128 g) arrowroot starch/flour
- ½ teaspoon (3 g) kosher or fine sea salt
- ⅔ cup (158 mL) coconut oil, at room temperature, or other fat of choice
- 1 large egg
- 1 large egg yolk
- 2 tablespoons (30 mL) apple cider vinegar
- 2 tablespoons (30 mL) raw honey
- 4-5 tablespoons (60-75 mL) ice-cold water
For the finish:
- 1 large egg , for the egg wash
- 2 tablespoons (30 g) raw sugar, optional
- Place a rack in the middle of the oven; preheat to 350° F. Place strawberries in a single layer in a 9x13-inch baking dish; add honey, salt, and pepper, and toss gently to coat. Bake 45-50 minutes or until syrup begins to thicken, stirring every 15 minutes. Remove from oven and swirl in coconut oil and basil; let cool completely, about 30-45 minutes.
- Place flours and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture resembles coarse meal. In a small bowl, whisk together egg, egg yolk, apple cider vinegar, honey, and 4 tablespoons of ice-cold water. Drizzle the egg mixture over the flour mixture. Pulse until mixture begins to hold together. If dough is too dry, add another 1-2 tablespoons of water, 1 tablespoon at a time, and pulse. Gather dough into a ball and divide into three equal portions.
- Working with one piece of dough at a time, roll it to ⅛-inch thickness between two pieces of parchment paper. (Cover remaining dough with plastic wrap until ready to use.) Using a round biscuit cutter or an upside-down glass, cut circles that are approximately 4 inches in diameter. Place about 2 heaping teaspoons of strawberry-basil filling in the center of each dough circle. Gently fold dough over filling. Press edges together with a fork to seal. Transfer to a parchment paper-lined baking sheet. Re-roll scraps as needed.
- Whisk together egg and 1 tablespoon of water. Brush pies with egg mixture. Cut 1-2 slits in top of each pie and sprinkle with sugar, if using.
- Bake at 375°F for 20-23 minutes, or until golden brown, rotating pan halfway through. Transfer from the pan to a wire rack, and cool 15 minutes.
This delicious recipe graced the cover of Simply Gluten Free Magazine’s March/April 2021 issue!
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