Free of: Gluten, Corn, Soy, Dairy, Eggs, Nuts,
I made this using my favorite pie crust recipe and you can use your choice of filling. I used Art of Gluten Free Baking Pie Crust Recipe. ( I use guar gum instead of xanthun gum to make it corn free). For the filling I used Enjoy life chocolate chips ( I love chocolate! ) and then pressed the edges together. Instead of an egg wash, I brushed it lightly with extra light virgin olive oil. Lined a baking sheet with parchment paper and cooked it at 350 degrees for 10 minutes or until they were golden brown. Removed them from the sheet and dusted with confectioner's sugar.
To make this shape I used a new gadget that I received--a pocket pie mold.
You can certainly use any large cookie cutter or just cut out a pair of rectangles. I hope to try this recipe again using our homemade strawberry jelly. I will let you know how it goes!