Serve these gluten-free lobster roll hand pies for a taste of summer in any season!
1 Package of Geefree Puff Pastry Dough
Gluten-Free flour for dusting
4 tablespoons (half stick) butter, unsalted
6 tablespoons gluten-free all-purpose flour
1/4 cup heavy cream
2 cups (12oz) cooked lobster meat, chopped
1/2 cup celery, chopped
1 1/2 teaspoons Old Bay seasoning
1 egg, lightly beaten for egg wash
vegetable oil for frying
Bring dough to room temperature. Heat oil to 375°F.
In a saucepan, over medium heat, melt butter then add flour and stir till there are no more lumps.
Add the next 4 ingredients and cook till mixture comes to a simmer and thickens. Set aside to cool.
Dust counter with gluten free flour. Take dough and roll it out to approximately 1/4 inch thick.
Cut into rounds or squares then take about 1-2 tablespoons of filling and put in the center of the dough. Brush edges with egg wash and place another round on top. Press edges tightly. You can use a cut-and-seal press as well.
Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil.
Heat oven to 375°F.
After pies are formed, place on a greased sheet pan and egg wash the tops.
Bake for approximately 20-25 minutes or until golden brown.
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