Gluten Free Meat Pies

Preparation

• Dough
• Heat the milk to 42 degrees. Add salt.
• Mix the dry yeast with the teff flour and add to the dough.
• Add the broad bean flour mix in a couple of batches, kneading well.
• Add fat in the final stages. Let the dough rise under a cloth while you make the filling.
• Stuffing
• Boil the eggs until hard. Cook the rice according to the instructions on the packet, add about 1 tsp salt to the water.
• Brown the minced meat in a pan and season it with salt and barbecue seasoning.
• Chop the boiled eggs into small pieces and mix the filling ingredients together.
• Check the taste of the filling and add more spices if necessary.
• It can even taste a little too spicy at this stage.
• Roll the dough into a 0.5 cm thick disk and form it into round bottoms about 15 cm in diameter.
• A plastic jar or a small plate can be used as a mould.
• Put 2-3 tablespoons of the filling on one side of the round.
• Fold the other side over the lid and pinch the edges tightly.
• Use a fork to poke a couple of holes in the surface.
• Heat the oil in a saucepan or deep fat fryer to 170°C. Fry the pies in the oil for about 2 minutes per side.
• Drain on a baking tray on a baking paper, for example.
• Fill the pies with, for example, boiled or fried sliced sausages, ketchup, cucumber salad, mustard or eat them as they are.