Gluten Free Meat Perisky
photo by All about pies in W
- Ready In:
- 4hrs 15mins
- Ingredients:
- 22
- Yields:
-
75 perisky
ingredients
- 2 lbs lean ground beef
- 1⁄2 cup butter
- 1 cup caramelized onion
- 1 1⁄2 teaspoons pepper
- 2 1⁄2 teaspoons salt
- 2 teaspoons minced garlic
- 2 tablespoons rice flour
- 2 cups water
- 1 cup fine gluten free bread or 1 cup cracker crumb
- 3 cups millet flour
- 3 cups cornstarch
- 3 cups tapioca flour
- 3⁄4 cup sweet rice flour
- 1⁄2 cup sugar
- 3 tablespoons xanthan gum
- 3⁄4 cup butter, margarine (or half butter and half canola oil)
- 1 1⁄2 teaspoons salt
- 6 teaspoons baking powder
- 3 eggs, lightly beaten
- 2 tablespoons yeast
- 2 cups warm water
- 1 teaspoon sugar
directions
- In large sauce pan over medium high heat place 1 cup butter. Stir until melted.
- Add ground beef and fry until ground beef is nicely browned.
- Add the caramelized onion and 2 tablespoons rice flour. Stir well.
- Add water and stir over medium heat until thickened.
- Bring to a boil, reduce heat and simmer uncovered for 1 hour to reduce liquid.
- Stir in 1 cup fine bread crumbs.
- Remove from heat and let cool.
- For the dough - in small bowl mix warm water, 1 teaspoon sugar and the yeast. Let stand 10 minutes.
- Combine dry ingredients in very large mixing bowl.
- Cut in the butter with your mixer, pastry blender or your fingers until the flour mix looks like small crumbs.
- Mix egg and water together with a fork and add to the dry ingredients, stirring well.
- Knead the dough until it is uniform- it will be slightly sticky, consistency a bit like PlayDoh.
- Form into golf ball sized balls and form with the Birds Hill Enterprises Pocket Pie Press or roll out dough and cut into 4" circles.
- Place 1 heaping teaspoon filling on one side of circle. Fold over and crimp to seal.
- Bake at 400 degrees for 15-20 minutes or until light brown.
- These freeze well and can be heated in microwave or on a baking sheet in oven.
- For the meat filling if you do not have caramelized onions you can use 2 envelopes onion soup mix and leave out the salt and pepper.
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RECIPE SUBMITTED BY
All about pies in W
Winnipeg, 0
Hi. I am a mom of 7 children and my husband and son both have celiac disease. We manage a web site called: www.birdshillenterprises that has a gluten free recipes and we also design and manufacture an empanada/turnover machine and pie and tart shell making equipment for baking businesses and home baking. Visit us at: www.birdshillenterprises.com