Taco Hand Pies (Egg-Free, Dairy-Free, Nut-Free)
Need a quick dinner before heading out? These Taco Hand Pies are packed with seasoned lentils, black beans, and vegetables inside a flaky crust. Egg-free, dairy-free, nut-free, freezer-friendly, and perfect for busy family schedules.
Ingredients
- 1 tbsp olive oil
- ½ medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked brown lentils
- 1 cup black beans, lightly mashed
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- 2–3 tbsp water
- ½ cup frozen corn
- 2 refrigerated dairy-free pie crusts
Instructions
- 1Make the Taco Filling
Heat olive oil in a skillet over medium heat. Add onion and cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds. Stir in the lentils, black beans, tomato paste, seasonings, and water. Cook for 2–3 minutes until thickened. Stir in corn. Allow the filling to cool completely. Important: Warm filling makes hand pies harder to seal.
- 2Prepare the Dough
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roll the pie crust slightly thinner if needed. Cut 8 circles, about 5–6 inches across.
- 3Fill the Hand Pies
Place about 2 tablespoons of filling in the center of each circle. If using dairy-free cheese, add a small sprinkle. Avoid overfilling. Fold dough over to form a half moon. Press the edges firmly. Crimp with a fork.
- 4Bake
Transfer to a baking sheet. Brush tops with dairy-free milk. Cut a small vent in each pie. Bake for 20–24 minutes until golden brown.
- 5Serve
Cool slightly before serving. Serve with your favorite toppings!
