Gluten-Free Karelian Pasties (Karjalanpiirakka)

Ingredients

• 1 cup Gluten-Free Rice Flour(replaces Wheat Flour)
• 0.5 cup Gluten-Free Tapioca Starch(replaces Wheat Flour)
• 0.75 cup Water
• 0.5 tsp Salt
• 1 cup Short-Grain Rice
• 4 cup Milk
• 2 tbsp Butter
• 1 Egg

Instructions

1. 1Preheat your oven to 450°F (232°C).
2. 2In a medium bowl, combine the 1 cup Gluten-Free Rice Flour, 0.5 cup Gluten-Free Tapioca Starch, 0.75 cup Water, and 0.5 tsp Salt. Mix everything together until a cohesive dough forms.
3. 3On a clean surface lightly dusted with a bit of the Gluten-Free Rice Flour, roll the dough out very thinly, about 1/16 inch thick. Use a round cutter to cut out small dough circles.
4. 4In a medium saucepan, combine the 1 cup Short-Grain Rice and 4 cups Milk. Bring this mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover and simmer for 20-25 minutes, or until the 1 cup Short-Grain Rice is tender and most of the 4 cups Milk has been absorbed. Stir occasionally to prevent sticking.
5. 5Remove the rice mixture from the heat. Stir in the 2 tbsp Butter and 1 Egg until fully incorporated. The mixture should be thick and creamy.
6. 6Place about 1-2 tablespoons of the rice filling onto the center of each dough circle. Carefully fold and pinch the edges of the dough around the filling to create a pasty shape, leaving the top slightly open.
7. 7Arrange the formed pasties on a baking sheet. Bake in the preheated 450°F (232°C) oven for 25-30 minutes, or until the crust is golden brown and firm to the touch.

Substitutions

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