Gluten-free Karelian pies

Preparation

• Mix the salt and psyllium into the water.
• Allow to swell for a few minutes.
• Mix the flour in small batches with the water-salt-psyllium mixture.
• Stuffing
• Chilled rice porridge seasoned with salt.
• Mix one raw egg into the porridge.
• The amount of rice for this amount of dough is 2,5 dl
• Roll the dough into a bar and divide the bar into about 15 equal pieces. Roll out one piece at a time into a pie crust, fill and crimp. Note: you will need flour under the dough piece to make the rolling work. Bake the pies at 250 degrees for about 10 minutes. Grease the pies with butter immediately after removing from the oven