Gluten-free Karelian pies from Dark Flour Puree

Preparation

• Stuffing
• First, prepare the filling. Stir the rice into the boiling water and cook for 10 minutes.
• Add the milk and let the porridge simmer slowly for 30 minutes, stirring occasionally along the bottom.
• Leave the filling to simmer under the lid for 10 minutes.
• Season the porridge with salt and chill it.
• Making pies:
• Mix the salt, flour and butter in the cold water with a wooden fork, whisking vigorously.
• Knead the dough until smooth and firm.
• If you have an all-purpose machine available, use it to make the dough from scratch.
• Let the dough rest, wrapped in plastic, for at least 15 minutes.
• Divide the dough into three parts. Roll out the dough into a disk about 1/2 cm thick.
• Use a drinking glass to press the plate into cakes.
• Place the cakes in stacks of six so they don't dry out.
• Cover the stacks with a baking sheet.
• Roll out the cakes with a pie plate into thin round or oval shapes.
• Layer the shells on top of each other and sprinkle rice flour in between.
• Cover the stacks with a cloth. Fill the shells as soon as possible to prevent them from sticking together.
• Take the crusts onto a baking tray, spread a spoonful of filling in the middle of the crust (1 cm thick layer of filling), leaving 2 cm of empty space around the edges of the crust.
• Fold the opposite edges over the filling and crumple the pies with your index fingers.
• Transfer the pie to a baking tray on a baking sheet.
• Prepare the pies from the second piece of dough according to instructions 3-8 and do the same for the last piece of dough while the second batch is baking.
• Bake the pies at 275 degrees for about 15 minutes.
• Grease the pies with melted butter mixed with a splash of water.
• Place the hot pies in a bowl on top of each other and cover with baking paper and a cloth.