Pawsome Pup Pie – Pawsome Cooking

With the holidays coming up, your dogs will be begging to be part of the festivities. Make their dreams come true this season and include them in our personal favourite, Christmas Dinner. We spent quite some time on this recipe and came up with two variations of the crust so that these pies could be eaten by those that are dairy free, gluten free, and vegan. This recipe can be used in 6in pie tins or in muffin tins. Let’s just say your pups will be drooling more than usual this December.

Pawsome Pup Pie

Dairy Free Crust:

1/2 cup of White Rice Flour

1/2 cup of Whole Wheat Flour

1/4 cup and 1 tbs of Potato Starch

1/2 cup of Coconut Oil

1/3 cup of Unsweetened Apple Sauce

1-3 tbs of ice cold Water

Dairy Free and Gluten Free Crust:

1/2 cup of Coconut Flour

1/2 cup of White Rice Flour

1/4 cup of Potato Starch

1/2 cup of Coconut Oil

1/3 cup of Unsweetened Apple Sauce

6-9 tbs of ice cold Water

If you are trying to decide between the two crusts, here are my thoughts on the two!

If you or your dogs do not have a problem with gluten and are looking for something savoury that will roll out easily, use the whole wheat flour crust.

If your dog is gluten sensitive and loves the taste of coconut like we do, use the gluten free crust. Because of the absorbency of the coconut flour, you may have to add water as you go like we had to. It may also be easier to pack down the crust and mold it with your hands than roll it out. With that said, this one was definitely my preferred crust. Luna had no complaints with either!

Turkey Pup Pie Filling:

1-2 Turkey Breasts with Skin (I was able to find a fresh boneless uncooked roast which contained two breasts)

1/2 cup of Fresh Cranberries

Vegetables of choice

Place your turkey breast in a medium to large sized pot. If you plan on using the broth as a gravy in your pie, place celery sticks, broccoli stems, cored apple, carrots (I used all of these), or any other dog-friendly vegetables in your pot as well.

Turn to medium heat and wait for the vegetables and turkey to sizzle before adding 4-6 cups of water.

Bring to boil, reduce to simmer, and cover leaving it to cook for an hour.

Remove turkey and set aside to rest and cool.

Using a strainer, separate the broth from the vegetables used discarding the vegetables.

To make gravy, heat broth up to boil while stirring and add a tsp of baking powder as needed until thickened to preferred consistency. Put aside for later use.

Dice chicken breast and cut up vegetables to add to the filling. Vegetable options include yam, spinach, broccoli, brussel sprouts, zucchini, carrot, celery, asparagus, beets, or peas. (For Luna’s pie I decided to add broccoli, zucchini, and carrot)

Add cranberries for some flavour and antioxidants and mix turkey, vegetables, and gravy or broth.

Preheat oven to 350 degrees.

In a medium sized bowl, combine your flour and starch and mix with a fork.

Add solidified (cold) coconut oil, and use a fork to mix it into the flour mixture until coconut oil is dispersed in pea sized clumps.

Stir in apple sauce and add ice cold water as needed until you are able to mold pastry with your hands without it crumbling.

If using muffin tins, mold pastry into the muffin cups making sure that you are creating an even layer of pastry.

If using a pie tin roll out pastry on wax paper unless you find it easier to press into tin.

Fill pies and roll out tops. Press edges of the pies with a fork to discard extra pastry and seal pie.

Using fork or knife make air hole(s).

Place into oven and bake for 15-30 minutes depending on pie size until they are golden.