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JB’s Jackfruit Hand Pies

I made these hand pies for JB. They turned out deliciously. There is a trick to the jackfruit to give it the perfect texture that I will share with you. I will admit these do take some time. So you need to make these when you do not have anything pressing to do that day.

What takes the most time is rolling out the dough for the hand pies. I tried it a number of different ways. I found rolling the dough out enough for two pieces (a top and a bottom worked the best for me.) Please let me know if you know a better way.

Note: This is one of the few recipes that I use oil. Because of diet restrictions it was the only ingredient that would work for JB.

Crust:

In a large bowl add JB’s GF All-Purpose Flour Blend. Start with 4 cups of the flour blend. Stir in the remaining ingredients: JB’s All-Purpose Blend, olive oil, salt and water into the flour mixture. Add more flour blend as needed. You want the dough to feel soft and p;illowy. Set aside. Cover with a damp paper towel.

Filling:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

On a large baking sheet spread out jackfruit and mushrooms. Sprinkle JB’s All-Purpose Blend onto the jackfruit and mushrooms. Bake for 10 minutes. Stir the jackfruit and mushrooms and bake for an additional 10 minutes. Set aside to cool.

Transfer jackfruit and mushrooms to a medium bowl. Add the peas and JB’s Béchamel Sauce to the jackfruit and mushrooms. Stir until completely combined. Set aside.

Roll out some of the dough. Put a large dollop of the filling in the center. Lay another piece of rolled out dough on top of the piece with the filling. Lightly pat the top crust onto the bottom. Using a large biscuit cutter/ravioli cutter and press out the hand pie. (My was large and had a crimping feature.)

Place hand pie onto prepared baking sheet. Repeat the process of making the hand-pies.

Note: This recipe makes 12 hand pies.

Bake hand pies for 30 minutes.

Serve. Eat. Enjoy.

Note: These hand pies freeze well. Just let them cool before you freeze them. You can either warm them in the microwave or in the oven.

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Savory Crepes with Sautéed Spinach & Mushrooms

I have been asked to share the recipe for the filling I used for the Savory Chickpea Crepes. It is a very simple recipe and makes enough for 6 Savory Chickpea Crepes. Make sure you make the filling before you begin to make the crepes. The crepes roll the best when they are warm.

You can change out the spinach for any kind of greens you have, and even the mushrooms too.

Filling:

In a large dutch oven add mushrooms, spinach, All-Purpose Seasoning and garlic. Sauté over medium heat until mushrooms have released their water and the spinach has wilted.

By trial and error I found it was easier to put the crepe on a plate add the filling and roll the crepe.

Top with either my Cashew Béchamel – Basic White Sauce or JB’s Macadamia Béchamel – Raw White Sauce.

Serve. Eat. Enjoy.

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JB’s Macadamia Béchamel – Raw White Sauce

I am really excited about this sauce. I have been wanting to make a béchamel sauce for JB. However, my normal Cashew Béchamel – Basic White Sauce was not going to work for them. I came up with this sauce with ingredients I knew that JB could have. This particular sauce is actually easier because there is no cooking in the initial process. You may want to heat it up to go with a dish, but otherwise there is no cooking.

Rinse the soaked macadamia nuts. Add nuts, water, oat flour, JB’s All-Purpose Seasoning and lemon juice to a high speed blender. Blend until smooth and creamy. Start with 1 cup of water and add more until it reaches your desired consistency. Store in the refrigerator in a sealable container.

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This recipe makes about 3-4 cups.

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Serve. Eat. Enjoy.