Guest Post: Cornish Hand Pies (AIP, Paleo)
Recipe type: Snack/Side
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • For the Filling:
  • 1 tbsp. oil
  • ¼ c finely diced onion
  • ¼ c finely diced carrot
  • ¼ c finely diced celery
  • 1 garlic clove, crushed
  • ¼ tsp dried thyme
  • ¼ lb. ground beef
  • For the Pastry:
  • ¾ c cassava flour
  • ¼ c arrowroot flour
  • ¼ tsp baking soda
  • pinch of sea salt
  • 5 tbsp. shortening
  • 5 tbsp. water
  1. Heat oil in a skillet. Add onion, carrot, and celery. Sauté for 2 minutes. Add garlic and thyme and cook for 1 minute more. Add beef and scramble fry until no longer pink. Remove to a bowl and cool.
  2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  3. In a medium bowl combine the flours, baking soda, and salt. Add the shortening and cut into the flour mixture until crumbly. Add water and continue to mix to form the dough. Knead a few times in the bowl.
  4. Divide into 2 balls and roll each ball out to ⅛ inch thick between 2 sheets of parchment paper. Using a 3-inch round pastry cutter, cut pastry into circles and transfer with a spatula to the prepared baking sheet.
  5. Spoon a tablespoon of filling into the middle of each round piece on the baking sheet.
  6. Roll out remaining dough and cut in the same way. Very carefully place on top of the meat filling and gently seal the edges with the tip of a fork. With the tip of a sharp knife, carefully slice a small cut in the centre of each of the pies.
  7. Bake in the preheated oven for 20 minutes.
Recipe by Eat Heal Thrive at