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 This is a family favorite-- it's savory and approved by a 9 year old whom loves to help make them...
Also the filling can be varied with other meats and vegetables etc... be willing to explore and try something new... Enjoy! (modified from unofficial harry potter cookbook) Meat and Potato filling: 2 tbsp Vegetable Oil 6 ounces Chuck Steak (diced into ¼ inch pieces) 2 tbsp Gluten Free Flour 1 ½ cups Chicken Broth 1 Russet Potato (cut into ¼ inch pieces Gluten Free Pie Crust: 3 cups Gluten Free Flour (I use King Arthur measure for measure flour) ½ tsp Salt 18 tbsp Butter 2 Eggs 1/2 cup + 1-3 tbsp Water To prepare meat and potato filling heat oil in pan then brown the meat then add chicken broth, potatoes, and flour cook until gravy thickens (potatoes will be underdone it's okay they will finish cooking in the oven). To prepare pie crust first add the flour then salt, butter in chunks, egg, water mix well. Roll between two pieces of floured parchment paper to approximately 1/8th inch thick, using a wide coffee mug approximately 4in round cut 6 rounds and place them into a greased muffin pan then put meat and potato mixture into each cup then using a smaller cup cut 6 more rounds to use as the top pinching the lightly dampened sides. Preheat oven at 350 degrees F. For 30 - 35 minutes allow to cool for 15 minute before serving (it will be very hot)  Light and fresh summer taste...
Ingredients: 1 Cup Almond Flour 2 Cups Gluten Free Flour (I use either King Arthur's measure for measure flour or bobs red mill 1 to 1) 1 Cup Butter (melted) ½ Cup Fresh Lemon Pulp 3 Tbsp Fresh Lemon Juice 1 ½ Cups Sweetener (Splenda, sugar etc.) 2 Tbsp Lemon Zest 1 Tsp Baking Soda 3 Eggs ⅛ Tsp Salt 1 ⅓ Cups Milk (dairy, almond, soy etc.) Directions: Preheat oven to 350 degrees F. mix ingredients in order (Do Not Over Mix). divide batter into 2 greased and paper lined loaf pan. and Bake for 55 Minutes. makes 2 loaves.  This is Gluten, Egg and Soy free... and can be dairy free with adjustments...
Personal Note- Needs more fresh garlic and may be some rainbow peppers..Not bad for a 1st try.. even my 9 year old loved it.. Sauce: 1 Pint Half and Half (almond/coconut combo... non-dairy, soy free) 2 Cups Mozzarella (shredded... can change from dairy) ¼ Cup Parmesan (grated ....can change from dairy) ½ Cup Cheddar (shredded...can change from dairy) 1 Tbl Italian Seasoning (Gluten free, soy free etc..) 2 Cloves Garlic (crushed/ minced) Casserole: 1 Box Gluten Free Spaghetti 2 Chicken Breasts (skinless and cut into cubes) 1 Cup Mozzarella (shredded... can change from dairy) 2 Tbl Gluten Free Flour Directions: First put half and half into a medium sauce pan then while heating the half and half slowly add cheeses and garlic simmer until thickened. While cooking sauce prepare and cook chicken and in a separate pot cook the spaghetti until just right. Then put cooked spaghetti into a casserole dish add chicken and thickened sauce. mix well then add additional cheese and Bake at 350 degrees for 30 minutes |