Introduction
Halloween is just around the corner, and what better way to celebrate than with a batch of Gluten-Free Mummy Hand Pies? These spooky treats are not only fun to make but also deliciously satisfying. Perfect for a Halloween party or a cozy family night in, they bring a festive twist to the classic hand pie. With a raspberry jam filling that oozes like “blood,” these pies are sure to be a hit with both kids and adults. Plus, they’re gluten-free and can be made vegan, making them an inclusive treat for everyone to enjoy.
Why You’ll Love This Recipe
- Perfectly spooky for Halloween festivities.
- Easy to make with store-bought or homemade dough.
- Gluten-free and can be adapted for vegan diets.
- Deliciously sweet with a hint of tartness.
Ingredients
- 2 sheets gluten-free pie dough (store-bought or homemade)
- ½ cup raspberry jam (or strawberry for a “bloody” effect)
- 1 tablespoon cornstarch (optional, for thicker filling)
- 1 tablespoon lemon juice
- 1 egg (or plant milk for vegan option, for brushing)
- 2 tablespoons sugar (for sprinkling)
- Candy eyes (gluten-free/vegan as needed)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out gluten-free dough and cut into rectangles (about 3×4 inches) — two per pie.
- In a bowl, stir raspberry jam with lemon juice and cornstarch if using.
- Spoon a small amount of jam mixture onto half of the rectangles, leaving a border.
- Cut thin strips into the remaining rectangles to form “mummy bandages.”
- Place the cut dough strips over the jam-covered rectangles and press edges with a fork to seal.
- Brush tops with egg wash (or plant milk) and sprinkle lightly with sugar.
- Bake for 18–20 minutes until golden brown and crisp.
- Let cool slightly, then attach candy eyes between the “bandages” for a spooky mummy effect.
You Must Know
- These pies are a perfect make-ahead treat.
- The cornstarch helps keep the filling from running.
- Customize the filling with your favorite jam flavors.
Storage Tips
Store leftover hand pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to a month.
Ingredient Substitutions
If you’re out of raspberry jam, feel free to substitute with strawberry or cherry jam for a similar effect. For those avoiding eggs, brush the pies with plant milk before baking to achieve a golden crust. You can also try using a different type of gluten-free dough, like almond or oat-based, for varied textures.
Serving Suggestions
Serve these mummy hand pies warm, ideally alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also pair wonderfully with a hot cup of spiced cider or mulled wine for a cozy Halloween treat.
Cultural Inspiration
Hand pies have a rich history that spans many cultures, from the Cornish pasty in England to the empanadas of Latin America. This recipe takes a whimsical turn by incorporating Halloween themes, making it a modern American adaptation perfect for spooky celebrations.
Pro Tips
For the best results, ensure your dough is cold when you start working with it; this helps maintain its structure during baking. If you’re making the pie dough from scratch, consider adding a pinch of cinnamon to the dough for extra autumnal flavor. Finally, use a small, sharp knife to create clean, precise cuts for the mummy bandages.
Gluten-free Mummy Hand Pies
Halloween is just around the corner, and what better way to celebrate than with a batch of Gluten-Free Mummy Hand Pies? These spooky treats are not only fun to
15 minutes
20 minutes
35 minutes
Ingredients
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out gluten-free dough and cut into rectangles (about 3×4 inches) — two per pie.
In a bowl, stir raspberry jam with lemon juice and cornstarch if using.
Spoon a small amount of jam mixture onto half of the rectangles, leaving a border.
Cut thin strips into the remaining rectangles to form “mummy bandages.”
Place the cut dough strips over the jam-covered rectangles and press edges with a fork to seal.
Brush tops with egg wash (or plant milk) and sprinkle lightly with sugar.
Bake for 18–20 minutes until golden brown and crisp.
Let cool slightly, then attach candy eyes between the “bandages” for a spooky mummy effect.
Notes
- These pies are a perfect make-ahead treat.
- The cornstarch helps keep the filling from running.
- Customize the filling with your favorite jam flavors.
Frequently Asked Questions
Can I make these pies ahead of time?
Yes, you can prepare them a day in advance and store them in the refrigerator before baking.
What can I use instead of candy eyes?
If candy eyes are unavailable, use small chocolate chips or raisins as an alternative.
How do I prevent the filling from leaking?
Ensure the edges are well-sealed with a fork and avoid overfilling the pies.
Are these pies suitable for children with dietary restrictions?
Yes, they’re gluten-free and can be made vegan, making them suitable for most dietary needs.