Jack-o’-Lantern Hand Pies
Little pastry pumpkins, each with a face cut in its lid and the orange filling glowing through. The dough is made with coconut oil and gluten-free flour, so nearly every guest can eat them, yet they taste like ordinary shortcrust. The longest part is waiting for the dough to chill.
- Prep
- 40 min
- Cook
- 20 min
- Rest
- 2 h 30 min
- Total
- 3 h 30 min
- Servings
- 10
- Level
- Medium
- Per serving
- 250 kcal
Ingredients
Dough
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What to use instead
Ordinary wheat flour works too; add the water gradually, as you may need a little less.
Filling
Egg wash
Makes: 10 hand pies
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
175 °C · top and bottom heat, no fan
With a fan: 155 °C
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Step 1: Make the dough
Mix the flour and salt, add the coconut oil, water and egg and knead to a smooth dough. Add a spoonful of water if it crumbles, a little flour if it sticks.
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Step 2: Chill the dough
Divide into two balls, wrap and refrigerate for at least 2 hours or overnight.
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Step 3: Mix the filling
Stir together the pumpkin, yogurt, coconut sugar, cinnamon and salt and chill.
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Step 4: Cut the pumpkins
Roll the dough between two sheets of parchment and cut 20 shapes with a 10 cm (4 in) pumpkin cutter. Carve faces into half of them with a small knife — triangle eyes, a jagged grin.
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Step 5: Chill again
Lay the shapes on a lined baking sheet and chill for 30 minutes. Heat the oven to 175 °C (350 °F).
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Step 6: Fill and seal
Brush the plain pumpkins with egg, spoon filling into the middle of each, cover with a carved one and crimp the edges with a fork. Brush the tops with egg.
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Step 7: Bake
Bake for 15–20 minutes, until cooked through and golden. Cool on a rack.
Tips & variations
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Tip
Gluten-free dough is brittle; if a shape cracks, press the seam together — it knits in the oven.
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Swap
Ordinary wheat flour works too; add the water gradually, as you may need a little less.
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Tip
No more than a spoonful of filling each: it swells in the oven and escapes through the face.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 250 kcal | 2,500 kcal |
| Protein | 4 g | 40 g |
| Fat | 13 g | 130 g |
| Carbohydrates | 30 g | 300 g |
Approximate values calculated from standard ingredient data.
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