Favoreats
Favoreats LLC
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INGREDIENTS
For the Crust 4 1/2 cups (630 g) high-quality all-purpose gluten-free flour
4 tsp
xanthan gum (omit if your blend already contains it)
1 tsp
baking powder
1/2 tsp
kosher salt
20 tbsp
unsalted butter, roughly chopped and kept cold
4 oz
Parmigiano-Reggiano cheese, finely grated
1 cup
to 1 1/4 cups cold water, iced (ice cubes do not count in volume measurement)
Egg wash (1 egg yolk + 2 tablespoons cream, whisked to combine)
For the Filling 1 large head of fresh cauliflower
3 cloves
garlic, smashed and peeled
3 tbsp
extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 oz
Asiago cheese, cut into a large dice
6 fluid_ounces
evaporated milk
1 tbsp
high-quality all-purpose gluten-free flour
2 tbsp
unsalted butter
2 tbsp
fresh rosemary leaves, chopped
2 tbsp
fresh thyme leaves
NOTES The entire recipe can be halved easily to make 8 mini hand pies.
Once the pies are assembled and before they are baked, they may be wrapped tightly and frozen. When you are ready to bake them, bake them right from frozen. You may need to increase the baking time by a few minutes.
The pie crust can be made and refrigerated up to a week ahead of time.
The entire recipe can be made into 1 large slab pie or 2 9-inch double-crusted pies.
The cauliflower can be replaced with any other roasted vegetable, cut into chunks similar in size to cauliflower florets.