Its hard to imagine that these are actually Paleo. My hubby made these with me, except he’s not Paleo so he used crescent rolls and dairy cheese because he thought they would taste better. (Eye roll–thanks babe.) When I had him try my version HE MADE ME SHARE! He liked mine better and for me, that’s a total win!
For the cheese I used Miyoko’s Vegan Mozz Cheese. Personally, I don’t think it tastes anything like mozzarella but hey, that works in this recipe because to me, it tastes like Swiss Cheese and ham and Swiss is a perfect combo! Also, the ingredients are completely compliant so its really exciting to be able to use this in a meal!
- For my money saving tip: I suggest when making some kind of large meat dish whether it be ham, chicken or beef, use the leftovers and create into something else. Like a casserole, pot pie, hand pies, ect. Being able to eat the meat with your sides for a couple days and then turning it into another large dish will give you a few more days of the meat. It saves so much money to purchase one ham or one chicken and eat off of it all week long!
What You’ll Need:
- For the Crust:
- 1.5 cups of almond flour
- 1.5 cups of arrowroot powder
- 1 egg
- 1/4 cup of cold ghee (coconut oil works too!)
- 1/4 cup cold water
- 1 tbsp apple cider vinegar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the Filling:
- 1 cup left over ham or even sliced ham lunch meat
- 1/2 cup shredded paleo cheese
How to Prepare:
- In a large bowl combine all the ingredients for the crust mixing intermittently.
- On a flat surface, sprinkle arrowroot powder down so the dough doesn’t stick to the counter.
- Roll out the dough, while again, sprinkling a little arrowroot powder down so it doesn’t stick to the rolling pin.
- I used a bowl to place down and cut out a round cut of dough. If you have a large cookie cutter or even want the pies a little smaller you can certainly use anything else to cut.
- Transfer the dough to a parchment lined sheet pan. It helped me to use a spatula to transfer it over.
- Top the dough with divided ham and cheese.
- Fold the dough in half and press the sides together.
- **There will be extra dough so if you’re not as good with being gentle with these like me, you can simply patch up the hand pies.
- Bake in a 350 degree oven for 20 minuets, flipping half way through.
- Once the pies are finished cooking allow to cool down for a about 5 minuets and then serve.
- Enjoy!
| Prep Time | 15 minuets |
| Cook Time | 20 minuets |
| Servings |
large hand pies
|
- 1.5 cups Almond Flour
- 1.5 cups Arrowroot Powder
- 1 large Egg
- 1/4 cup Cold Ghee or coconut oil
- 1/4 cup Cold Water
- 1 tbsp Apple Cider Vinegar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Ingredients
|
|
- In a large bowl combine all the ingredients for the crust mixing intermittently.
- On a flat surface, sprinkle arrowroot powder down so the dough doesn't stick to the counter.
- Roll out the dough, while again, sprinkling a little arrowroot powder down so it doesn't stick to the rolling pin.
- I used a bowl to place down and cut out a round cut of dough. If you have a large cookie cutter or even want the pies a little smaller you can certainly use anything else to cut.
- Transfer the dough to a parchment lined sheet pan. It helped me to use a spatula to transfer it over.
- Top the dough with divided ham and cheese.
- Fold the dough in half and press the sides together.
- Bake in a 350 degree oven for 20 minuets, flipping half way through.
- Once the pies are finished cooking allow to cool down for a about 5 minuets and then serve.
There will be extra dough so if you're not as good with being gentle with these like me, you can simply patch up the hand pies. The dough is very forgiving so you can re-seam it with ease!
