Prepare the dough: In a large bowl, combine the gluten-free flour, baking powder and salt. Add the cold butter and work it into the flour with your fingertips to obtain a sandy texture. In another bowl, beat the egg with 3/4 of the milk and add it to the flour mixture. Knead until you obtain a soft dough. If the dough is too dry, add the rest of the milk. If it is too sticky, add a little flour. You can also use your robot. Cover it and let it rest in the refrigerator for 30 minutes.

Prepare the filling: In a pan, heat the olive oil and fry the onion until it becomes translucent. Add the minced meat and cook until nicely browned. Add the grated carrot, salt, pepper and chopped parsley. Mix well and let cool.

Assemble the Pirukas: Preheat your oven to 180°C. To make gluten-free dough easier to use, make small balls the size of a golf ball; spread each ball between 2 sheets of cling film. Place a spoonful of filling in the center of each dough circle.

Close the turnovers: Using the cling film, fold each circle in half to form a turnover and press the edges with your fingers or a fork to seal them well. Place the turnovers on a baking tray covered with parchment paper.

Brown and cook: In a small bowl, mix the egg yolk with the milk. Brush the turnovers with this mixture to give them a nice golden color when cooked. Bake for 15 to 20 minutes, or until the Pirukas are golden brown.

Serve: Pirukas can be enjoyed warm or at room temperature. You can serve them as an aperitif, starter or even for a picnic.