Gumbo Hand Pies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 cup cold unsalted butter, cut into pieces
- 8 oz cold cream cheese, cut into pieces
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 2 1/2 cups all-purpose flour
Instructions
- In a stand mixer fitted with the paddle attachment, cream the cold butter and cream cheese until combined. Add the dry ingredients and mix until the dough just comes together.
- Turn the dough out onto a floured surface and divide into 2 equal pieces. Wrap each piece in plastic wrap and refrigerate for 30 minutes or overnight.
- Remove the dough from the refrigerator and unwrap. On a floured surface, roll out the dough to just a little over 1/8 thick. Cut the dough with 4. 5 cookie or biscuit cutter.
- Continue rolling the scraps until all the dough is used. Make sure to keep the dough covered once cut.
- Making the roux: Heat a 2-quart pot over medium high heat and add oil. Once the oil is hot, sprinkle flour over it and begin to stir, cooking for 1 minute and constantly stirring. Drop the heat to medium low and continue to stir and cook for 15 minutes. The roux will turn an almost reddish-brown color. Once the roux is cooked, add diced tomatoes with juice and bay leaf. Return the heat to medium high and simmer for 5 minutes, stirring. Set aside.
- Heat oil in a large skillet over medium high heat and add the onion, bell pepper, celery and sautee for 4 minutes. Add the garlic and cayenne and cook for 1 minute. Add water or white wine, stirring to get any cooked bits off the bottom of the skillet. Add the chicken, sausage and okra. Saute for 6 minutes, add the shrimp and cook for another 2 minutes or until the shrimp turns opaque. Add in the tomato roux mixture and cook over medium heat for 2 minutes. Remove the bay leaf and set aside to cool, about 30 minutes.
- Make the egg wash by mixing eggs and water in a small bowl. Set aside.
- To fill the hand pies, take a circle of dough and place the filling in the center, about 1 tablespoon. Be careful not to overfill. Brush the edges with egg wash and fold over to close the hand pie. Dip a fork into flour so that it doesn't stick and use it to crimp the edges closed. Set the filled hand pies on a parchment-lined baking sheet and continue to fill and fold the remaining pies. Refrigerate the filled pies for 15 to 20 minutes before baking.
- Heat oven to 425. Mix paprika and salt together in a small bowl and set aside.
- Remove the pies from the refrigerator and brush with egg wash and then cut 2 small vents into the top of each pie with a sharp knife. Sprinkle the paprika and salt mixture or Cajun seasoning and place them into the pre-heated oven. Bake for 20 to 25 minutes or until pies are golden brown. Remove from oven and let cool slightly. Serve warm.
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