Gluten-free Karelian pies with teff flour

Preparation

• Rice pudding
• Choose a 2 litre heavy-bottom teflon saucepan or a heavy-bottom steel saucepan.
• Rinse the rice under running water until the grayish water turns clear.
• Melt the butter in a saucepan (be careful not to let it brown)
• Add the milk and stir until the milk comes to a boil.
• Add the rice and stir until the porridge starts to boil.
• Put a steel grate under the boiler on a plate and place the plate on the third plate.
• Now and then stir the porridge up to the bottom so that it doesn't stick to the bottom.
• Simmer the porridge for 40 minutes.
• Finally, add the salt and stir well so that the salt melts evenly into the porridge.
• Put the porridge to cool.
• If you are making potato pies, make a good litre of mashed potato mixture because there should be more mashed potato on top than rice pudding.
• Add one egg to the mashed potato mixture because it binds the mixture well and stays inside the pie.
• Dough
• Mix salt and psyllium in water, let psyllium swell around. 5 minutes.
• Gradually add the flour, stirring all the time with a whisk to avoid lumps of flour in the dough.
• When the dough starts to be thick, add the rest of the flour and mix well, for example with a wooden fork.
• No need to knead this dough by machine or by hand.
• On a baking tray, using a light flour mix, shape the dough into a bar and divide it into 24 equal pieces.
• Dab the pieces into small cakes in the light flour mix and roll them into thin cakes with a pastry cutter or rolling pin.
• Spread about a tablespoon of the rice porridge or mashed potatoes in the middle of the cake and spread it well.
• Use your thumb/index finger to crimp the edges of the cake onto the porridge and place the pies on a baking tray on a baking sheet.
• Bake the pies in a medium oven at 275 degrees about. 15-20 minutes until the pies are a beautiful golden brown on top and bottom.
• Grease the pies with a butter/water mixture with a little salt.
• If you are using a strong salted butter, you do not need to add salt.
• They are also really good when frozen and thawed/heated in the oven or microwave.
• Voisula
• Melt the butter in a saucepan with water about. 1 tbsp and a pinch of salt.
• Don't let the butter boil.
• Lay the pies overlapping to cool, if you want to freeze some of them.