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Lobster Roll Hand Pies

Susan Hougui |
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Serve these gluten-free lobster roll hand pies for a taste of summer in any season!

 

Ingredients

  • 1 package of GeeFree Puff Pastry Dough
  • gluten-free flour for dusting
  • 4 tablespoons (half stick) butter, unsalted
  • 6 tablespoons gluten-free all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups (12oz) cooked lobster meat, chopped
  • 1/2 cup celery, chopped
  • 1 1/2 teaspoons Old Bay seasoning
  • 1 egg, lightly beaten for egg wash
  • vegetable oil for frying

Directions

  1. Bring dough to room temperature. Heat oil to 375°F.
  2. In a saucepan, over medium heat, melt butter then add flour and stir till there are no more lumps.
  3. Add the next 4 ingredients and cook till mixture comes to a simmer and thickens. Set aside to cool.
  4. Dust counter with gluten free flour. Take dough and roll it out to approximately 1/4 inch thick.
  5. Cut into rounds or squares then take about 1-2 tablespoons of filling and put in the center of the dough. Brush edges with egg wash and place another round on top. Press edges tightly. You can use a cut-and-seal press as well.
  6. Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil. 

Baking Method

  1. Heat oven to 375°F.
  2. After pies are formed, place on a greased sheet pan and egg wash the tops.
  3. Bake for approximately 25-30 minutes or until golden brown.

Makes 10-15 hand pies

Sandwich sealer optional

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