Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

Rosemary Peach Hand Pies with White Chocolate Mascarpone {gluten-free}

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Last updated on January 23rd, 2019

Rosemary Peach Hand Pies with White Chocolate Mascarpone

You know what I like about these Rosemary Peach Hand Pies? They have cheese in them. Okay okay, they also have the summer’s juiciest peaches and plenty of butter. Triple win.

Back in March, Betty Facebook chatted me to talk blog shop (and matcha) with sweet compliments studded throughout. Four months later she showed up on my doorstep with bacon, ready to make hand pies. Listen y’all, flattery + bacon will get you all my love.

Rosemary Peach Hand Pies with White Chocolate MascarponeRosemary Peach Hand Pies with White Chocolate Mascarpone

What Betty doesn’t know is that I secretly did a fangirl dance in my underwear (because that’s my food blogger uniform, obviously) when she messaged me. Have you seen this girl’s blog? Her photography is insanely gorgeous with such a unique and specific point of view, and she does things with matcha that make my heart flutter (Give me some of that matcha mint panna cotta! Marry me, Betty?).

Two weeks ago, she orchestrated a plan for the three of us – Alanna, Betty, and me – to get together for a hand pie picnic when she was passing through town.

Rosemary Peach Hand Pies with White Chocolate MascarponeCat Rolling Pin

The perfect excuse to pull out that cat rolling pin my mom snagged off my Kitchen Lover’s Gift Guide for my 30th birthday.

Rosemary Peach Hand Pies with White Chocolate MascarponeRosemary Peach Hand Pies with White Chocolate MascarponeRosemary Peach Hand Pies with White Chocolate Mascarpone

Note: I’d like my house to become a haven for roaming food bloggers traveling through the Bay (read this as my desperate plea for coworkers). Talented internet friends showing up on your doorstep to cook is always a welcome interruption to the fangirl underwear dance party of one.

Rosemary Peach Hand Pies with White Chocolate Mascarpone

So we turned the oven on for 6 hours to convert the house into a sauna while we rolled out pie dough, took plenty of (cat) pictures, and stuffed ourselves silly with a pie picnic “lunch” at 7pm (just in time for our 8pm dinner reservation).

Alanna and Betty balanced the meal with two epic savory hand pies and I brought the dessert pies to the party.

Miso Corn and Bacon Hand PiesTrio of Hand PiesTrio of Hand PiesTrio of Hand PiesTrio of Hand PiesTrio of Hand Pies

Rosemary and peach are a match made in produce heaven. I’m on an herb + fruit kick lately (see blackberry basil ice cream and blackberry fig sage popsicles) – if you haven’t jumped on this bandwagon yet, you’re missing out. As we know, summer’s bounty is stellar as is, but when you pair it with a slightly savory herb, the fruit transforms into something exotic and irresistible.

Especially when bundled up in a flakey buttery gluten-free crust with a swirly bed of white chocolate and mascarpone. Hello summer!

Rosemary Peach Hand Pies with White Chocolate MascarponeRosemary Peach Hand Pies with White Chocolate Mascarpone

Betty put together this slick stop motion video of my hand pie in action!

You need at least three different kinds of pie for a proper picnic. And what’s dessert without a savory pie to start? Head on over to The Bojon Gourmet and Le Jus D’Orange to see what they made for our picnic!

Eggplant Parmesan Hand Pies {gluten-free} from The Bojon Gourmet

Miso, Corn, and Bacon Hand Pies from Le Jus D’Orange

*All images shot and styled in collaboration with Alanna and Betty. 

Rosemary Peach Hand Pies with White Chocolate Mascarpone {gluten-free}

Rosemary Peach Hand Pies with White Chocolate Mascarpone {gluten-free}

Yield: 10-12 hand pies

Ingredients

Gluten-free Pie Crust

  • ¾ cup (90g) sifted oat flour*
  • ½ cup +1 tablesooon (77g) millet flour (plus more for rolling)
  • ¼ cup + 2 tablespoons (60g) sweet rice flour
  • ¼ cup + 1 tablespoon (45g) tapioca starch
  • 1½ tablespoons sugar
  • ¾ teaspoon xanthan gum
  • ¼ teaspoon + a pinch of kosher salt
  • ¾ cup cold unsalted butter, sliced into 12 tablespoons
  • 4-6 tablespoons ice water

Rosemary Sugar

  • ¼ cup sugar
  • 1 tablespoon fresh rosemary, chopped

Filling

  • 2 large peaches, peeled and chopped
  • 1 tablespoon tapioca starch
  • ½ cup mascarpone cheese
  • ½ cup grated white chocolate
  • 1 egg, whisked together with 1 tablespoon of water (to brush over the tops)

Instructions

Gluten-free Pie Crust

  1. Whisk together the oat flour, millet flour, sweet rice flour, tapioca starch, sugar, xanthan gum, and salt in a large bowl.
  2. Add the cold butter and mix with your hands, breaking up the butter until the largest pieces are about the size of a pea.
  3. One tablespoon at a time, dribble in the ice water, combining each time, until the dough holds together when pinched with your fingers (add water until it just holds together, but is not sticky. If you need more water, add a teaspoon at a time).
  4. Roll the dough in two balls and flatten into two discs. Wrap with plastic and refrigerate for 30 minutes.
  5. Preheat the oven to 400ºF.
  6. Sprinkle some millet flour over wax or parchment paper, and roll out the dough over the paper until it’s about ⅛-1/4-inch thick. Use a 2-inch for the bottoms and 2½-inch round cutter for the tops to cut out an even number of tops and bottoms of your hand pies, rerolling the dough with millet flour as needed. Store the rounds in the refrigerator on parchment paper squares while you roll out the rest. You should have 10-12 rounds of each size.
  7. Slice small Xs in the top of the larger 2½-inch rounds of pie dough (or punch out a small shape).

For the Hand Pies

  1. Pulse the sugar and rosemary together in a food processor until fine. Set the rosemary sugar aside.
  2. Heat the peaches in a medium skillet with 2 tablespoons of rosemary sugar and tapioca starch over medium heat until they just begin to soften. Transfer to a bowl and refrigerate until no longer warm.
  3. Mix the grated white chocolate together with the mascarpone and set aside.
  4. Place a smaller 2-inch round of pie dough down. Spread a small spoonful of mascarpone over the top of the pie round, leaving ⅛-inch edge around the outside. Place heaping tablespoon of cooked peaches on top of the mascarpone. Lay a larger 2½-inch round of pie dough over the peaches and gently press the edges down. Press a fork into the outside edges to seal. Transfer your hand pie to a parchment-lined baking sheet and repeat with remaining dough.
  5. Gently brush the tops of the hand pies with the egg wash and sprinkle the remaining rosemary sugar over the top (be careful not to let it get all over your pan or it will burn while you bake your pies).
  6. Bake your pies for 30-35 minutes, until the tops are golden brown. Remove from heat and transfer to a wire rack to cool.

Notes

*I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.

© Sarah Menanix
Bonus picture! When Betty started setting a vegetable scene on the table, I warned her that Artichoke has a thing for corn husks. Just two minutes in he’d already stolen an ear off the table. Instead of disciplining him though, we just stood around snapping pictures. Joke’s on him.

Artichoke the Cat

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51 Comments

    • Thanks so much Pang! We need to get together for a collaboration sometime soon too! Those pictures we took of your soup turned out so pretty – let’s do it again but cook something together??

      Reply

  4. Fruit and cheese and herbs? You’re a girl after my own heart! Except I probably couldn’t deal with the oven being on right now. :P I may have to endure it for a day because dang, girl, these look all kinds of awesome!

    Reply

  8. YAY YAY YAY! love you all and love this. You ladies knock my socks off (therefore i’ll join in on the dance party–sans socks counts right?). xo

    Reply

  10. OMG YOUR CAT’S CRAZY EYES!!! I’m ded. And the cat rolling pin is a bit of a revelation. I am definitely going to ask for one for my next birthday (though I bet there must be lots of cool patterns available!) Your bloggy picnic sounds like such fun! Who would have thought to put mascarpone INSIDE the pie, with the peaches?!

    Reply

    • Hahahaha – my cat loves his veggies. He’s been known to get INTO the refrigerator to pull out veggies when it’s open… (also – yes – totally get a cat rolling pin!)

      Reply

  14. A hand pie picnic! I don’t think it gets better than that! I might be showing up at your door very soon. ;)

    All three of your flavor combinations sound amazing. And I agree, the herb + fruit combo is so good!

    Oh, and can we talk about how I love everything about this post? The photography, the recipes, the ROLLING PIN (!) + that last shot of Artichoke?! So cute!!

    Reply

  15. Just gorgeous and I absolutely love all the action shots! This post is such an eye candy, I can’t even imagine what it would be like to actually eat the food! I might not be able to handle it!!

    Reply

  16. These pies sound delicious, but what I really had to comment about is the photos – they took me right into the kitchen with you guys. Sounds like my ideal afternoon: food, friends, cats, even the oven-induced sauna. SWOON!

    Reply

  17. These look absolutely lovely! Unfortunately, xanthan gum doesn’t agree with me. Any suggestions for a substitute?
    Thanks,
    Maureen

    Reply

  19. OMG — how do you capture these incredible cat photos?!?!? I’m doing a dance in my underwear/blogger uniform over here! This recipe looks delicious and actually sounds easy enough for my non-baker skill-set/lifestyle. Getting peaches in my CSA box today — now I know what I’m doing with them! ;-)

    Reply

  21. gosh, what a fun collaboration! and such amazing combinations of flavors in these hand-pies. i’m glad your home is an open haven for wandering food bloggers. i will always cherish the time we spent together, and definitely want to come back. i’m glad you introduced me to betty as well, lovely work.
    xo

    Reply

  22. Love the cattyness in this post, Sarah! From the uber cool rolling pin to sweet Artichoke going mad over the corn husks! What fun! And these hand pies… so delicious, especially with the rosemary sugar. So much flavor to do a face plant into… and that’s just what I want to do – rip into a few of these gorgeous pastries and eat with eyes like Artichoke! Thank you my dear!

    Reply

  24. That rolling pin pattern!! One day I’m going to meander my way down to the bay area and weasel myself into one of these collabs. You guys have the best ideas (I mean, PIE PARTY?)!

    Reply

  26. Mmmmm, mmmm. You ladies did another wonderful collaboration!! LOVE your sweet pie because peaches, chocolate, mascarpone. You know the way to my heart. I absolutely ADORE that kitty cat rolling pin too!

    P.S. I’m going to be moving out of the Bay Area soon, so hopefully we can get together before I go!

    Reply

  27. Ahh mannn these are divine! I mean, I’m currently hungry and craving pastries, and these are so cute!!! It’s so cool you all got to meet and play together ^_^

    Reply

  28. Mmmmh, this was a big hit with my usually somewhat picky family – great! I should have remembered the trick to place the pies on a piece of parchment paper for scoring the sides, though, duh!

    Reply

    • Oh my goodness – Thank you so much for coming back to tell me that you made these! I’m so glad your picky family loved them! I just added that to the recipe so hopefully other folks will remember that too – thanks!

      Reply

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