Brown Rice and Sesame Hand Pies

Name: Brown Rice and Sesame Hand Pies
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 1½ cups (180 g) brown rice flour; ¾ cup (90 g) all-purpose flour; ¼ teaspoon (1½ g) fine sea salt; 6 tablespoons (85 g) coconut oil, cold and cut into small pieces, cold, cut into small pieces; ⅓ cup (80 ml) ice water, ice cold; ¾ cup (120 g) white sesame seeds, toasted if raw; ⅓ cup (75 g) packed brown sugar; 1½ tablespoon (15 g) fresh ginger, finely minced; 2 tablespoons (28 g) coconut oil, melted, melted; fine sea salt, to taste; 1 large (50 g) egg, beaten with 1 tablespoon water; 2 tablespoons (20 g) white sesame seeds, for garnish (optional)

From the MyKitchenBank Kitchen

Crispy, hand-held pastries with a nutty brown rice flour crust and a sweet, toasted sesame and ginger filling. These baked pies are portable, satisfying, and perfect for snacking or a light dessert.

Prep: 25 min
Cook: 22 min
Wait: 15 min
Total: 1 hr 2 min
Makes: 8 hand pies

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Steps

Before you start

Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper
Measure all ingredients before you begin
Have ice water ready for the dough
Toast sesame seeds if using raw ones to deepen flavor

1
Make the dough
- In a large bowl, whisk together brown rice flour, all-purpose flour, and fine sea salt.
- Add the cold coconut oil pieces and use a fork or your fingertips to work them into the flour mixture until it resembles coarse breadcrumbs with some pea-sized pieces of coconut oil remaining.
- Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together.
- Do not overmix.
- Shape into a flat disk, wrap in plastic wrap, and refrigerate for 15 minutes.
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Ready when: Dough just comes together and holds when squeezed
Tip: Keep coconut oil cold; warm oil won't create a flaky pastry. Ice water is essential for tender, crisp dough.
2
Prepare the filling
- While the dough chills, combine toasted sesame seeds, brown sugar, and finely minced fresh ginger in a small bowl.
- Stir in the melted coconut oil and season to taste with salt.
- The mixture should be slightly moist and hold together when pressed.
- Set aside.
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Ready when: Filling is evenly combined and slightly moist
Tip: Toast raw sesame seeds in a dry skillet over medium heat for 2–3 minutes, stirring constantly, for deeper flavor.
3
Roll out dough
- Remove dough from refrigerator and place on a lightly floured surface.
- Roll out to a thickness of about ⅛ inch (3 mm).
- Using a 3-inch (7.5 cm) round cutter or the rim of a drinking glass, cut out 8 rounds, re-rolling scraps as needed.
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Ready when: 8 even rounds are cut and ready to fill
Tip: Brown rice flour dough is more delicate than wheat dough; work gently and dust lightly with flour to prevent sticking.
4
Fill and seal pies
- Place one dough round on a piece of parchment paper.
- Spoon about 1 tablespoon of filling into the center of the round, leaving a ½-inch (1.25 cm) border.
- Brush the edge with the beaten egg wash, fold the dough in half to create a half-moon, and press the edges firmly with a fork to seal.
- Transfer to a prepared baking sheet.
- Repeat with remaining dough rounds and filling.
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Ready when: All 8 pies are filled, sealed, and arranged on baking sheet
Tip: Don't overfill; too much filling will break through during baking. The egg wash seals the edge and helps it brown.
5
Brush and garnish
- Brush the top of each hand pie with egg wash.
- If using garnish sesame seeds, sprinkle 1 teaspoon over each pie, pressing gently so the seeds adhere.
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Ready when: All pies are evenly coated and garnished
Tip: Extra sesame seeds add visual appeal and a second layer of nutty flavor.
6
Bake hand piesOven 375°F / 190°C
- Bake in a preheated 375°F (190°C) oven for 18–22 minutes, until the pastry is golden brown and crispy.
- Rotate the baking sheet halfway through baking for even coloring.
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Ready when: Pastry is deep golden brown, firm to the touch, and sounds crispy when tapped
Tip: If edges brown too quickly, tent loosely with foil. Brown rice flour can brown faster than wheat, so monitor after 15 minutes.
7
Cool and serve
- Remove hand pies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- They will firm up as they cool and become crispy.
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Ready when: Pies are cool enough to handle and have set completely
Tip: Pies taste best served at room temperature when they are crispest. Cool completely before storing to prevent condensation.

Good to know

Tips

Brown rice flour is naturally gluten-free but has a nuttier, slightly coarser texture than wheat flour. Mixing it with all-purpose flour creates the best balance of structure and flavor.
Toast the sesame seeds yourself if you can; it transforms them from bland to rich and nutty in just minutes. Stir constantly so they don't burn.
The dough is best worked at a cool temperature. If it gets soft and sticky while rolling, refrigerate it again for 5–10 minutes.
These hand pies are excellent served warm with a cup of tea, or packed for lunch as a portable snack.

Make ahead

Dough can be made up to 2 days ahead and refrigerated in plastic wrap. Hand pies can be assembled up to 4 hours ahead, covered, and baked just before serving for maximum crispness.

Storage & reheating

Room temperature: Store in an airtight container for up to 3 days. Pies will soften slightly; refresh in a 325°F (160°C) oven for 5 minutes to restore crispness. Refrigerator: Not recommended; cold temperatures soften the pastry. Freezer: Unbaked filled pies freeze for up to 1 month; bake directly from frozen, adding 3–5 minutes to baking time. Baked pies freeze for up to 2 weeks; thaw at room temperature, then refresh in a 325°F (160°C) oven for 8 minutes.

Substitutions

coconut oil, cold and cut into small pieces → unsalted butter, cold and cubed. Butter creates a more traditional flaky pastry with a slightly more tender crumb. Use the same weight. The hand pies will be slightly less crispy.
brown rice flour → sweet rice flour or white rice flour. Sweet rice flour creates a more tender, less nutty pastry; white rice flour tastes milder. Use the same amount. The texture will be lighter and less earthy.
white sesame seeds → sunflower seeds or chopped roasted peanuts. These provide similar crunch and richness. Toast sunflower seeds or use roasted unsalted peanuts. Reduce the amount by ¼ cup as these are less dense.
fresh ginger → ground ginger, 1 teaspoon, plus a pinch of ground cloves or cinnamon. Dried spices give a warmer, slightly deeper flavor; they are more concentrated, so use less. Add cloves or cinnamon for complexity. Result will be spicier and less bright.