To 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 until the mixture resembles coarse sand. In a separate bowl, whisk together the egg and 3/4 of the milk, then stir this mixture into the flour mixture. Knead until a smooth dough forms. If the dough is too dry, add the remaining milk. If it is too sticky, add a little more flour. You can also use a stand mixer. Cover the dough and refrigerate for 30 minutes.

Prepare the filling: In a pan, heat the olive oil and sauté the onion until translucent. Add the ground meat and cook until well browned. Stir in the grated carrot, salt, pepper, and chopped parsley. Mix well and let cool.

Assembling the Pirukas: Preheat your oven to 180°C (350°F). To make the gluten-free dough easier to work with, form small balls the size of a golf ball; flatten each ball between two sheets of plastic wrap. Place a spoonful of filling in the center of each dough circle.

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

To glaze and bake: In a small bowl, mix the egg yolk with the milk. Brush the pastries with this mixture to give them a beautiful golden color when baked. Bake for 15 to 20 minutes, or until the pirukas are golden brown.

Serving: Pirukas are best enjoyed warm or at room temperature. You can serve them as an appetizer, a starter, or even for a picnic.