Gluten-free Mummy Hand Pies
Servings 20 4" hand pies
These gluten-free mummy hand pies are super simple to make, don’t require any special ingredients. They have a vegan option, and if you’re not gluten-free, you can use any pie crust you’d like.
Ingredients
For the mummies:
- 1 batch gluten-free pie crust or 2 store-bought gluten-free pie crusts
- 7 tablespoons (125 grams) strawberry jam
- 1 large egg 50 grams, out of shell egg, beaten with 1 tablespoon water (omit for vegan)
For the icing:
- 3/4 cup (80 grams) powdered sugar
- 2 to 4 teaspoons milk as needed (cashew milk for vegan)
- 1/8 to 1/4 teaspoon almond extract
Instructions
- Preheat the oven to 375 °F (190 °C).
- Line a baking sheet with parchment paper.
- Take half of the pie crust (or 1 store-bought pie crust) and roll out the pie crust 1/8" thick between two pieces of parchment paper. You can alternatively use a lightly floured countertop, but I think parchment is easier.1 batch gluten-free pie crust
- Cut out as many mummies as you can. I used a 4" gingerbread man cookie cutter. Place them on the prepared baking sheet about 1" apart.
- Roll together the remaining bits of dough, roll it out again, and cut out more mummies. You should now have the bottom part of about 20 mummies. The number will depend on your pie crust, how thick you roll it out, and your cookie cutter size.
- Fill each with about 1 teaspoon of jam.7 tablespoons (125 grams) strawberry jam
- For the vegan option, brush a little cashew milk all around the sides of a mummy and then place another mummy cut-out on top. For the non-vegan option, brush the egg wash all around the sides of a mummy and then place another mummy cut-out on top.1 large egg
- Press down the edges to make sure the jam doesn't ooze out.
- Brush the tops of the mummies with the egg wash (skip this for vegan) and poke the mummies with a fork to create a vent.
- Bake for 12-15 minutes or until the mummies have browned nicely. Let them cool completely on the baking sheet before you ice them, about 1 hour.
- Prepare the icing. In a small bowl, mix together the icing ingredients, using the lower amount of milk and almond extract. It shouldn't be too runny. You need it thick enough to pipe. Add more milk and almond extract, if needed.3/4 cup (80 grams) powdered sugar, 2 to 4 teaspoons milk, 1/8 to 1/4 teaspoon almond extract
- Transfer the icing to a piping bag fitted with a small round tip or cut the end off of a Ziploc.
- Pipe the frosting over the top of each hand pie to create the mummy look. Let the frosting harden before placing in an airtight container.
- These are best served on the day of preparation. If you need to store them longer than that, keep them in the fridge. If transporting these, I recommend not stacking them. The icing firms up, but it could still be damaged if stacked.
Notes
- You can use a fork to crimp the edges, but it's unnecessary. It looks nice, but takes quite a bit of time.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 41kcalCarbohydrates: 9gProtein: 0.3gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 8mgSodium: 6mgPotassium: 9mgFiber: 0.1gSugar: 8gVitamin A: 13IUVitamin C: 1mgCalcium: 3mgIron: 0.1mgNet Carbs: 9
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