Yeppers, these are a gluten free version of something like the trade mark Pop-tarts. Pop-tarts are the registered trade mark of Kelloggs.
9 1/2 ounces all-purpose gluten free flour, approximately 2 cups
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 1/2 ounces shortening (this works better than butter, but ghee could work alright), approximately 6 tablespoons
3/4 cup yogurt, (plain, no added sugars, gums, etc.)
1 egg mixed with 1 to 2 teaspoons water
10-30 Tablespoons (~2/3 - 2 cups) of Filling of choice (i.e. raspberry jelly)
Yield: approx. 10 to 15 pies
In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
Add the shortening and knead it into the flour with your hands until it is crumbly. Add the yogurt all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. It’s easier to roll half the dough at a time. Cover workspace with plastic wrap (or parchment paper) then over the dough on the covered workspace. Using a rolling pin roll the dough to 1/8-inch thickness.
Then cut into 4x5 rectangles. Spoon 1 to 2 tablespoons of filling onto the dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
Place the prepared pastries on a tray with parchment paper. As the oven is preheating keep the tray with the pastries in the refrigerator. Preheat oven to 350 degrees F. Bake for 20 minutes. Remove from the oven; allow cooling completely and placing into zip-top bags until ready to toast. The pies will not be brown until toasted.