Rice Pies with Sourdough Flour Mix
Rice Pies with Sourdough Flour Mix
These gluten-free rice pies with a traditional flavor are easy to make using the Sourdough Flour Mix. Their thin, flavorful crust and soft rice porridge filling make them the perfect savory treat for both everyday meals and special occasions.
Servings
15–20
servingsIngredients
- Shell dough
2 dl cool water
0,75 tsp salt
3 dl Sourdough Bread Mix
1 tbsp oil
- Puuro
1 l milk or plant-based milk
2 dl water
2 dl brown rice
1 tsp salt
Preparation
- Make rice porridge. Bring the water to a boil and add the rice. Cook until the water has been almost completely absorbed.
- Add the milk gradually. Cook the porridge over low heat for about 1 hour, stirring occasionally. Add salt at the end. Let the porridge cool. You can prepare the porridge the night before.
- Prepare the dough. Mix the water, salt, sourdough flour mix, and oil together to form a firm dough.
- Divide the dough into 15–20 equal portions and roll each portion into a ball.
- Roll out the dough balls on a floured surface into thin round or oval shells. For the flour on the work surface, you can use fine buckwheat flour or a sourdough bread flour blend.
- Spread some rice porridge in the center of each shell, leaving a little space around the edges.
- Fold the edges of the pastry over the filling and crimp the edges of the pies.
- Bake the pies at 275 °C for about 12–15 minutes or at 250 °C for about 15–20 minutes, until the crusts are done and have browned slightly. When using parchment paper, be sure to check that it is oven-safe.
Tip
- Tip: You might have a little bit of rice porridge left over—you can enjoy the extra porridge as an evening snack, for example.
