Gluten-Free Karelian Pies (Karjalanpiirakka)

Ingredients

• 2 cups Gluten-Free Rye Flour Blend
• 1/2 cup Potato Starch
• 1 teaspoon Salt
• 1 cup Water, cold
• 2 tablespoons Butter, melted
• 1 cup Arborio Rice
• 4 cups Milk (dairy or non-dairy)
• 2 tablespoons Butter
• 1/2 teaspoon Salt

Instructions

1. 1Make the crust: In a bowl, combine gluten-free rye flour blend, potato starch, and salt. Add cold water and melted butter. Mix until a dough forms. Cover and chill for 30 minutes.
2. 2Make the rice porridge: Rinse the Arborio rice. In a saucepan, combine rice, milk, butter, and salt. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until rice is cooked and creamy, stirring frequently.
3. 3Preheat oven to 475°F (245°C).
4. 4Roll out the dough thinly on a lightly floured surface. Cut out circles (about 4 inches in diameter).
5. 5Place a spoonful of rice porridge in the center of each circle. Spread the porridge almost to the edges.
6. 6Pinch the edges of the dough to create pleats, forming an oval shape.
7. 7Bake for 20-25 minutes, or until the crust is golden brown.
8. 8Brush with melted butter immediately after baking. Serve warm or cold.

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