Salacious succulent tart Plum Hand Pies with citrus lemon folded into a pillowy rice, buckwheat and quinoa pastry.
Get your sweet lips to bite into something tangy. And, indulge.
This dish will topple your belief that vegan food can’t be super nourishing.
Make this:
- When you’ve just hoisted yourself back from a foraging trip laden with fresh plums
- When you’ve got the kids making copious noise and need a dish to make that’ll keep them entertained
- When you’ve a soiree and some hand pies will do nicely with the cuppas you are to serve
Plum Hand Pies was inspired when I was visiting a friend and she made making hand pies so incredibly easy. I just had to join in the fun.
These Hand Pies are vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
High speed blender
Oven
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- Pastry
- 100g glutinous (sweet) white rice flour
- 50g buckwheat groats
- 50g quinoa
- 60g tapioca flour
- 30g oats
- 35g flaxseeds
- 20g psyllium husk
- 25g unrefined cane sugar
- 1tsp baking powder
- 40g coconut oil
- 30g prune puree (I freeze any left-over puree until next time)
- 200ml boiling filtered water
- ½ lemon juice
- Pinch of salt
- Filling
- 400g plums
- 150g unrefined cane sugar
- ½ lemon, juice
Instructions
- Destone the plums and place in a saucepan and drizzle with sugar and pour over the lemon juice. Cover and set aside.
- Pre-heat oven to 180 degrees Celsius or if convection oven to 160 degrees Celsius.
- In a high-speed blender, grind the buckwheat groats, quinoa, oats, flaxseeds, psyllium husk, sugar and salt until fine. Transfer to a large mixing bowl. Add in the glutinous rice and tapioca flours and baking powder. Combine well.
- Pour in the lemon juice and boiling water. Mix with a spatula. Then add in the coconut oil and prune puree. Knead into a dough. Cover and set aside for 30 minutes.
- Break the dough – I usually measure around 50g to 75g pieces to make it easier for me to roll. Roll between two sheets of parchment paper. Roll to a thin circle. Grab the base of a 5-inch flan dish and circle and cut round the dough with a knife. Transfer a large baking tray lined with parchment paper. Repeat until completed.
- Use your hands or a teaspoon to place the filling into the centre of the cut-out dough. Have a separate bowl filled with filtered water and dip your finger within and line the water round the edge of the dough. Wrap the dough round. Repeat until completed. Use a fork to seal the dough – but do not worry if the dough does not stick together. Place the hand pies back onto the baking tray.
- With the leftover plums cook over a medium heat to form a sauce. It should take about 20 minutes. (I will normally set aside and reduce it down in a conserve).
- Bake in the oven for 25 minutes.
- Serve warm on its own or with the plum sauce.
