Gluten-free dark Karelian pies

Preparation

• Envelope
• Mix the ingredients for the dough into a smooth mass.
• Stuffing
• Add the rice to the boiling water and cook slowly. Add the fat (and egg) to the finished, slightly cooled porridge. If you want a lot of filling, cook a little more rice porridge
• Divide the dough into 30-40 portions: a small pie will hold together better.
• Roll the pieces of dough into very thin shells, lift the shell onto a baking tray and place a couple of tablespoons of the rice porridge in the middle. Crimp the edges, starting in the middle. Use your index finger and thumb to pinch the dough into a crease. Narrow as you go towards the tips. Check out our video for more detailed instructions!
• Bake the pies in a 250 degree oven for 10-15 minutes. But check the durability of your baking paper! If you have to bake the pies at, say, 220 degrees, add 15-20min to the baking time.
• Grease the gluten-free dark Karelian pies with hot margarine and serve with egg butter.
• Dairy-free egg butter is made from hard-boiled eggs, dairy-free margarine and a pinch of salt.