This paleo chili hand pie recipe has been a long time coming. A long time coming as in maybe a year or more.
The gears started turning on this when a friend received a delivery of whole-wheat empanadas from his mother. She’d heard he was “eating healthy” and that meant whole wheat instead of white flour, right? At the time we both saw the humor in it (I don’t remember if he bit the gluten bullet and ate them or not) but I began to wonder what it would take to make grain-free/paleo empanadas.
Well, here they are… with a down-home chili spin and a new name to match: “hand pies”. A spicy chili in a thin, grain-free pocket of crust makes these chili hand pies an incredibly fun snack (I love stuff you can eat with your hands), plus a very special thing for a party or potluck.
Baking instead of frying cuts down on the effort, mess, smell and greasiness. Thanks to the arrowroot flour, this dough is flexible enough to roll out very thinly and bend without cracking.
One note: finely-milled almond flour is required for this recipe. The coarsely-ground stuff sold everywhere in bulk won’t work!Print