Salacious succulent tart Plum Hand Pies with citrus lemon folded into a pillowy rice, buckwheat and quinoa pastry.
Get your sweet lips to bite into something tangy. And, indulge.
This dish will topple your belief that vegan food can’t be super nourishing.
- When you’ve just hoisted yourself back from a foraging trip laden with fresh plums
- When you’ve got the kids making copious noise and need a dish to make that’ll keep them entertained
- When you’ve a soiree and some hand pies will do nicely with the cuppas you are to serve
Plum Hand Pies was inspired when I was visiting a friend and she made making hand pies so incredibly easy. I just had to join in the fun.
These Hand Pies are vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 100g glutinous (sweet) white rice flour
- 50g buckwheat groats
- 50g quinoa
- 60g tapioca flour
- 30g oats
- 35g flaxseeds
- 20g psyllium husk
- 25g unrefined cane sugar
- 1tsp baking powder
- 40g coconut oil
- 30g prune puree (I freeze any left-over puree until next time)
- 200ml boiling filtered water
- ½ lemon juice
- Pinch of salt
- 400g plums
- 150g unrefined cane sugar
- ½ lemon, juice
- Destone the plums and place in a saucepan and drizzle with sugar and pour over the lemon juice. Cover and set aside.
- Pre-heat oven to 180 degrees Celsius or if convection oven to 160 degrees Celsius.
- In a high-speed blender, grind the buckwheat groats, quinoa, oats, flaxseeds, psyllium husk, sugar and salt until fine. Transfer to a large mixing bowl. Add in the glutinous rice and tapioca flours and baking powder. Combine well.
- Pour in the lemon juice and boiling water. Mix with a spatula. Then add in the coconut oil and prune puree. Knead into a dough. Cover and set aside for 30 minutes.
- Break the dough – I usually measure around 50g to 75g pieces to make it easier for me to roll. Roll between two sheets of parchment paper. Roll to a thin circle. Grab the base of a 5-inch flan dish and circle and cut round the dough with a knife. Transfer a large baking tray lined with parchment paper. Repeat until completed.
- Use your hands or a teaspoon to place the filling into the centre of the cut-out dough. Have a separate bowl filled with filtered water and dip your finger within and line the water round the edge of the dough. Wrap the dough round. Repeat until completed. Use a fork to seal the dough – but do not worry if the dough does not stick together. Place the hand pies back onto the baking tray.
- With the leftover plums cook over a medium heat to form a sauce. It should take about 20 minutes. (I will normally set aside and reduce it down in a conserve).
- Bake in the oven for 25 minutes.
- Serve warm on its own or with the plum sauce.