Gluten Free Meat Pies
Gluten Free Meat Pies
Doses
18-20
kplCooking time
40
minutesIngredients
- Dough
1 l (warm) water
0,5 ptk yeast
2-3 tsp salt
0,75 pkt Viljatuote Dark Gluten Free Flour Mix (375 g or about 5,5 dl)
0,5 pkt Viljatuote Light Gluten Free Flour Mix (250 g or about 3 dl)
for baking Virtasalmen Viljatuote Gluten Free Buckwheat Flour
- Stuffing
300 g minced meat (fat for frying)
1 onion
2 tsp ground allspice
1-1,5 tsp salt
1,5 dl quinoa or Virtasalmi's Gluten Free Cereal Product Buckwheat Rice Butter
3 dl water
0,5 tl salt
Preparation
- Dough
- Mix the ingredients and let the dough rise while you prepare the filling.
- The dough is quite thick for a gluten-free dough, which makes it easier to make meat pies.
- Stuffing
- Rinse the quinoa or buckwheat groats and boil them in salted water.
- Brown the minced meat.
- Add the spices and chopped onion.
- Mix the minced meat mixture with the cooked quinoa or buckwheat.
- Divide the dough into 18-20 equal portions and individually pat the pieces of dough into rectangular discs (about half a centimetre thick) and place a good spoonful of filling on one side of the disc.
- Fold the empty side into a lid, i.e. a double layer of dough, and seal the edges by pressing.
- Let rise for a while, e.g. on a baking sheet, and dip in hot oil.
- Vegetables lightly sautéed in oil, such as carrots, parsnips, peppers and onions, are also suitable for the filling.
© Eila Alho
