Gluten-free Rusina cottage pie

Preparation

• Just
• Soak the yeast and sugar in the lukewarm milk.
• Add the flour and leave to stand under a cloth in a warm place for about 10 minutes or until bubbling.
• Add to the root
• Mix the dry ingredients together.
• Add the egg and the dry ingredients to the sourdough starter.
• Add the soft butter.
• Knead the dough vigorously by hand or using a machine/electric mixer.
• Separate 1/5 of the dough. Roll the larger part into a baking pan-sized disk on a baking sheet. Use flour if necessary. Lift the dough onto the baking tray lined with baking paper and lift up the edges.
• Roll out the rest of the dough on a baking sheet and cut into strips for the lattice.
• Rise the dough under a baking sheet for about half an hour.
• Stuffing
• Mix the filling ingredients together and spread the filling on the risen dough.
• Place the raised lattice strips on top of the filling.
• Brush the lattice strips and edges with egg.
• Bake in a 200°C oven for about 20-25 minutes.
• Gluten-free raisin-quark pie is at its best when slightly chilled.