Gluten-free tin whisk
Gluten-free tin whisk
Cooking time
25
minutesGluten-free meat pie is a vegan friend of the traditional meat pie! However, this treat is number one in taste!
Ingredients
- Dairy-free quark-butter dough
3,5 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
1tspbaking powder
0,5tspsalt
250 g dairy-free margarine
250gdairy-free unflavoured quark
- Vege flour sample
1 dl millet or porridge rice
1 onion
2 clove of garlic
n. 250 g from vege flour
1tspground cumin seeds
1 tsp paprika powder
2tspdried herbs e.g. thyme and oregano
0,5 tl salt
0,5tspblack pepper
50-100 ml vegetable stock (the amount of liquid depends on how juicy the cooked millet/rice is)
Preparation
- Mix the dry ingredients. Fold in the dairy-free margarine. Add the quark and mix gently. Put the dough in the fridge for 30 minutes.
- Cook the millet or porridge rice. Chop the onions. Fry the rice flour and onions. Add spices and vegetable stock.
- Roll out the dough on a well floured surface to the size of a baking tray. Put the filling on one side of the plate and fold the other side over the top. Press the edges firmly and prick with a fork. Bake at 200 C for about 25 minutes. Enjoy the gluten-free puff pastry with a colourful salad!
Tiina Strandberg | My Berry Forest
Tip
- You can brush the pies with e.g. gluten-free oat drink or a mixture of dairy-free quark and oat drink before baking.
