Gluten-free Karelian pies from all-purpose flour mix
Gluten-free Karelian pies from all-purpose flour mix
Cooking time
15
minutesIngredients
- Shell dough
2,5 dl cold water
1dlVirtasalmen Viljatuote's gluten-free dark wholegrain teff flour
3 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
1 tbsp rapeseed oil
0,75 tsp salt
- Stuffing
2,5 dl water
7,5 dl milk
0,5 tl salt
1 egg
- For lubrication
100 g butter
0,25 dl water
Preparation
- Stuffing
- Prepare the rice porridge.
- Bring the water to a boil in a saucepan, add the porridge and salt.
- When the water has been absorbed by the rice, add the milk and cook until tender.
- Let the porridge cool down.
- Mix the egg into the cooled porridge.
- Shell dough
- Prepare the crust dough by mixing the other ingredients in cold water with a wooden fork.
- Mix the dough until smooth and firm.
- Sprinkle flour on the table and roll out the dough into a disk about 0.5 cm thick.
- Press the dough into rounds on the edge of a drinking glass.
- Roll the rounds thinly and place them on top of each other under the cling film.
- Put flour between the shells so they don't stick together.
- Take the shells a few at a time on the table, spread a layer of filling about 1 cm thick in the middle.
- Fold the opposite edges over the filling and crumple. Bake at 275-300 degrees for about 15 min
- Lubrication
- After baking, brush with melted butter and water mixture.
- Serve with egg butter.
Gluten Free Dark Tef Full Grain Flour, 400 g 
Gluten Free Whole Grain Brown Rice Flour, 500 g 
Hello!
What do you think is the best flour to use for glut.karjalan pie? Also, have you heard if anyone makes glut,pie crusts with a pasta machine? I tried once, but it wasn't easy! I continued with a hand spatula, the dough was not suitable for a pasta machine, like many people make regular karjalanpiirakka bases. If you have any tips, please let me know!