Gluten Free Sheet Meat Pie
Gluten Free Sheet Meat Pie
Doses
0.5
furryCooking time
20
minutesA good pork pie tastes good even gluten-free! Tasty, easy and gluten-free pork pie is quick to prepare.
Ingredients
- Curdled butter dough
250 g butter
3,5 dl Virtasalmen Cereal Product Light Gluten Free Flour Puree
1 tsp baking powder
250 g milk cream
1 chicken egg for buttering
- Stuffing
400 g minced beef
1 large chopped onion
1 garlic clove, finely chopped
1 dl porridge rice
0,75 tsp salt
1 tsp black pepper
1 tsp paprika powder
(dried herbs)
2 boiled egg, can be left out
Preparation
- Curdled butter dough
- Knead the butter and the flour and baking powder into a crumbly mixture.
- Add the curd. Do not knead the dough so that it does not stick.
- Put the dough in the fridge while you make the filling.
- Roll out the dough on a baking sheet to the size of a baking tray. Use flour to help if necessary.
- Stuffing
- Boil the rice in about 2 dl of water until tender (the water is absorbed by the rice).
- Brown the minced meat, add the onion slices and fry for a minute. Season the mixture.
- Chop the boiled eggs with a fork, for example.
- Mix the cooked rice, seasoned minced meat and eggs together.
- Collection from
- Spread the filling on one half of the dough and fold the other half over the filling.
- Pinch the edges well closed.
- Using a baking sheet, pull the pie out onto a baking sheet.
- Brush the pie with egg and prick holes in the surface with a fork.
- Bake in a 200°C oven for about 20-25 min.
- Gluten-free pork pie is best served warm in the oven, but you can also enjoy it chilled with a hot meat broth.
Good advice! I made the dough the night before and rolled out some with some plastic wrap and baking paper. I used canned salmon instead of meat. I used sesame seeds as a garnish.
Hi Marja-Liisa!
Thanks for the tip!
We have a tradition every Christmas of making a meat pie with curd butter dough.It's so lovely to have a gluten-free recipe.I was diagnosed with celiac disease last year.Can you use dark flour?
Hi Anjuska!
It is worth trying to combine light and dark flour mixes.
The second experiment was successful, when I put the cling film on the other half.No leftovers for the dogs!Thanks for the recipe!
Hi Katriina,
Thank you for your lovely comment 🙂 Glad to hear that you enjoyed the pork chop!
I tried. I made it according to the instructions, except I added some Turkish yoghurt to the quark (200g). I feel like I should have used more flour because it came out very greasy. Instead of chewing, I patted the plates. I'll add more flour to the next pie. It was good though, reminded me of childhood and the meat pie my mom used to make.
PS: what does it mean to put the plastic wrap on the other side as Katriina mentioned?
Hi Irja-Leena,
Thank you for your comment 🙂 The meat pie dough is indeed quite greasy, as it is made with curd and butter dough. Using cold butter makes the dough easier to handle. I believe Catherine made use of cling film to fold the pie. Of course, you can also use baking paper with the pastry sheet rolled up on top. Fresh cling film is probably a bit easier to handle!
Hi
I had to try it, I wonder if I should put a little less butter (e.g. 200 g) when my cholesterol is high or put in some "lighter" fat.
Hi Inkka,
The pork pie is indeed a hearty snack 😉 You could replace the butter with baking margarine, either partially or completely.