Less than 10 ingredients and you’ll have yourself some pie! Well, a hand pie at least. Which I think is way better than it’s original and larger counterpart. I mean… you get to eat it with your hand – on the go even!
I feel like my point has been made here.
This hand pie is made with whatever jam you have on hand. My fave is homemade chia seed jam but as I’m sure you can tell from the pictures – your girl was straight out of. So instead, I used store-bought jam and guess what? I’m still here to tell the tale.
That’s what I love about recipes like this, you don’t have to over think them! Gluten-free? Great, make it with an all-purpose gluten-free flour! Don’t like strawberries? I don’t really blame you, a blueberry lemon compote with some cream cheese would be BOMB. Don’t use Nuzest? THAT IS UNFORGIVABLE. Just kidding! Add another tbsp or so of flour to replace it.
Make this recipe as you see fit but don’t forget to tell me about it when you do!
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
Strawberry Cream Cheese Hand Pie
Ingredients
Dough/Filling:
- 4 tbsp all purpose flour use gluten-free equvilant for gf
- 1 tbsp Vanilla protein I like to use Nuzest pea protein (code: thekellykathleen)
- 1 tbsp avocado oil
- 1 tbsp water
- 1/4 tsp cardamom
- 3 tbsp jam of choice
- 1 tbsp vegan cream cheese or thick yogurt
Glaze:
- 1 tbsp powdered sugar
- 1/2 tsp plant-based milk
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Mix the dough ingredients together before rolling the dough out on the parchment paper into a rough circle. Mine was about 6 inches wide.
- In a small bowl, combine the softened cream cheese with your jam. Spoon your jam mixture on one half of your circle making sure to leave a small rim around the edges.
- Flip the bare side of your pastry onto the jam side to form your hand pie. Crimp the edges by using a fork and cut off excess.
- Bake for 20-22 minutes. Let cool completely before topping with the glaze.
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