Gluten-free reindeer pie
Gluten-free reindeer pie
Doses
12-15
kplCooking time
55
minutesIngredients
- Pie crust
1 boiled potato (approx. 50 g)
75 g butter
1 egg
1/4 tl salt
100 g Virtasalmi's Cereal Product Gluten-Free Mashed Beans and Peas
0,5tspbaking powder
- Stuffing
120 g cold-smoked reindeer meat
250 g Koskenlaskija unseasoned food
2 eggs
1 dl 15 % cooking cream
0,25 tl salt
1 tl crushed rose pepper
100 g grated cheese
Preparation
- Pie crust
- I mash the leftover boiled potato with a fork and add the soft butter and egg.
- Kneading by hand, I mixed in the flour+baking powder+salt mixture.
- Using a small amount of flour, I patted the dough into the bottom of a 26 cm pie pan.
- I put the pan in the fridge for another fifteen minutes to level off.
- Before putting it in the oven, I pricked the bottom with a fork.
- The base was allowed to pre-bake at 175 degrees for about ten minutes.
- If you don't have boiled potatoes, use 50 g milk cream instead.
- In the meantime, I prepared the filling:
- On the pre-fried base I sprinkled the reindeer roast, on top I poured the other ingredients, except for the grated cheese, which I sprinkled evenly over the top.
- And put the pie in the oven for another 45 minutes.
- For the cheese sauce, I used Best of the Farm cheese sauce, which is 50% cream cheese and 50% edam. But other grits will certainly do.
- It's definitely not a good idea to add too much salt to the stuffing, as the reindeer meat is quite salty. But other grits will certainly do.
