Gluten-free potato pies
Gluten-free potato pies
Cooking time
15
minutesIngredients
- Shell dough
2,5 dl cold water
1dlVirtasalmen Viljatuote's gluten-free dark wholegrain teff flour
3 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
1 tbsp rapeseed oil
0,75 tsp salt
- Stuffing
1 kg potatoes
1-2 dl milk
1tspsalt
0,5 tsp sugar
2 tbsp tbsp win at
1 egg
- For lubrication
100 g butter
0,25 dl water
Preparation
- Shell dough
- Prepare the crust dough by mixing the other ingredients in cold water with a wooden fork.
- Mix the dough until smooth and firm.
- Sprinkle flour on the table and roll out the dough into a disk about 0.5 cm thick.
- Press the dough into rounds on the edge of a drinking glass.
- Roll the rounds thinly and place them on top of each other under the cling film.
- Put flour between the shells so they don't stick together.
- Take the shells a few at a time on the table, spread a layer of filling about 1 cm thick in the middle.
- Fold the opposite edges over the filling and crumple. Bake at 275-300 degrees for about 15 minutes.
- Stuffing
- Peel, chop and boil the potatoes until soft.
- Puree and add the milk, spices and butter.
- The muesli can be a little looser when eaten as a meal.
- Add the egg to the cooled puree.
- Lubrication
- After baking, brush with melted butter and water mixture.
- Serve with egg butter.
