Apricot Tarragon Hand Pies
Prep time: 
Cook time: 
Total time: 
Serves: Varies
  1. Place all of the filling ingredients, except the tapioca and water, in a saucepan on medium heat.
  2. Bring to a boil and cook, stirring, for 10 minutes until the mixture starts to thicken.
  3. Remove from heat. Mix tapioca and water until tapioca dissolves. Quickly stir tapioca into filling mixture.
  4. Transfer into a heat-proof blender and blend just to a chunky consistency. Allow to cool while working on crust.
  5. Preheat oven to 350 degrees F. Put all ingredients in a food processor and process until dough forms.
  6. Roll out dough between parchment paper to ⅛ inch thickness. Using a large round cookie cutter, cut out as many rounds as possible.
  7. Set aside. Reshape dough and cut again, repeating until all dough is used.
  8. 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.
  9. Poke top of round with a fork.
  10. Repeat until all rounds are filled. Place on a parchment-lined baking sheet and bake 20–25 minutes. Serve and enjoy!
Depending on humidity, dough may be too dry. If so, add 1 tablespoon full fat coconut milk (more if necessary, 1 tablespoon at a time). Dough should be soft and pliable.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/apricot-tarragon-hand-pies/