Mushroom Hand Pies

Contributed by our good friend Sara. Check out this recipe and many others on her blog at: Makes 6 hand pies


For Pie Crust
2 cups Namaste Sorghum Flour
1 cup Namaste Foods Brown Rice Flour
1 cup tapioca starch
2 tsp. Namaste Foods Xanthan Gum
1 Tbsp. sugar
2 tsp. salt
1 3/4 cup cold, unsalted butter
1 egg, beaten
1/2 cup cold water
1 Tbsp. apple cider vinegar
1 egg white
1 Tbsp. water
2 pkgs. baby portobello mushrooms, sliced
2 Tbsp. olive oil
1 tsp. dried oregano
1/2 tsp. dried sage
1/2 tsp. pepper
pinch thyme
1 cup fresh spinach
1 cup mozzarella, grated


  1. For the crust, in a large bowl, combine flours, tapioca starch, xanthan gum, sugar and salt. Cut in the butter using a pastry cutter until it is well blended and resembles coarse sand.
  2. Whisk together the water, egg and vinegar and add to the flour mixture, mixing first with a fork and then with your hands until the dough comes together into a ball.
  3. Divide into four equal portions, cover and refrigerate for at least an hour.
  4. For the filling, heat the oil in a large saute pan and saute the mushrooms, oregano, sage, pepper, thyme and salt. Saute until the mushroom juices start to appear.
  5. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
  6. Roll out the pie crusts until they are about 1/8" thick on a floured surface (brown rice flour is recommended). Cut into 6" circles (a plate can be used as a guide) and move the circles to the parchment lined baking sheet.
  7. Place about 1/4 cup of mushroom mixture to each circle, top with 5-6 spinach leaves, sprinkle with cheese, fold and seal.
  8. Whisk together the egg white and water. Brush over the tops of the pies and sprinkle with sesame seeds.
  9. Bake for 15-17 minutes. Cool for 5 minutes before serving.