Gluten-free pies
Do you remember your student days, when September began, it was colder outside and these pies warmed us with their jam-poppy filling?
Ingredients
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Dough
- 250 g Bakery mix Liana
- 1 egg
- 200 ml of milk
- 15 g of yeast
- ¼ tsp salt
- 1 tbsp butter
- 1 KL sugar
- 80 g boiled potatoes
- 25 ml of rum
- 400 ml oil for frying
Jam - poppy seed filling
- jam mixed with ground poppy seeds (5 tablespoons of jam and 3 tablespoons of poppy seeds)
1. Leave the leaven from milk, yeast and sugar to rise. If the yeast has risen, pour it into the Bakery mix and the other ingredients. Mix everything together into a smooth dough and cover with foil, under which let the dough rise for 40 minutes.
2. Roll out the dough into a square about 5 mm thick. We will cut it into parts. Place the filling lengthwise on each part and close it into a bun. Leave to ferment for about 15 minutes and fry in hot oil on both sides.
3. Place the patties on paper to absorb excess oil. Finally, we sugar them.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 250 g Bakery mix Liana
- 1 egg
- 200 ml of milk
- 15 g of yeast
- ¼ tsp salt
- 1 tbsp butter
- 1 KL sugar
- 80 g boiled potatoes
- 25 ml of rum
- 400 ml oil for frying
Jam - poppy seed filling
- jam mixed with ground poppy seeds (5 tablespoons of jam and 3 tablespoons of poppy seeds)
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