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Back in 2014, I came out with my first cookbook, The Alternative Autoimmune Cookbook. In that book I presented lots of recipes for what was at the time an almost brand-new protocol for the autoimmune community. It gave me a chance to try all kinds of creative AIP takes on old favorites, including Pop-Tarts! In developing recipes for the book I discovered that the grown-up version of a Pop-Tart is called a “hand pie” and I came out with an avocado stuffed hand pie (not as weird as it sounds!).
Recently I was thinking about those hand pies again and decided to try a new flavor, apricot with tarragon. So, here it is… you have my permission to eat this hand pie for breakfast (as long as you include a sausage patty too!)!
- Place all of the filling ingredients, except the tapioca and water, in a saucepan on medium heat.
- Bring to a boil and cook, stirring, for 10 minutes until the mixture starts to thicken.
- Remove from heat. Mix tapioca and water until tapioca dissolves. Quickly stir tapioca into filling mixture.
- Transfer into a heat-proof blender and blend just to a chunky consistency. Allow to cool while working on crust.
- Preheat oven to 350 degrees F. Put all ingredients in a food processor and process until dough forms.
- Roll out dough between parchment paper to ⅛ inch thickness. Using a large round cookie cutter, cut out as many rounds as possible.
- Set aside. Reshape dough and cut again, repeating until all dough is used.
- In center of 1 round, place 1 generous spoonful of filling. Place second round on top of first. Press around edges to close crust and then flute with a fork.
- Poke top of round with a fork.
- Repeat until all rounds are filled. Place on a parchment-lined baking sheet and bake 20–25 minutes. Serve and enjoy!