Estonian pirukas: Traditional stuffed pastries

Pirukas Pirukas are often served as a snack or at parties. They are similar to empanadas, but with an Estonian twist.

Preparation time: 20 minutes

Cooking time: 20 minutes

Rest time: 30 minutes

Total time 1 hour 10 minutes

Cooking method: Cook Expert , Traditional

Difficulty: Intermediate

Servings: 14

Special diet: suitable for gluten-free diet

Ingredients

For the dough:
300g of gluten-free flour 130g rice, 130g chickpeas, 40g cornflour)
1 tsp gluten-free baking powder
1/2 tsp of salt
100g of cold butter cut into small pieces
1 little
150 ml of milk
For the garnish
300g of minced beef (or pork)
1 onion, finely chopped
1 grated carrot
Salt and pepper, to taste
2 tablespoons of chopped fresh parsley
1 tablespoon of olive oil
For the gilding:
1 egg yolk
1 tablespoon of milk

Preparation

1
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.
2
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.
3
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.
4
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.
5
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.
6
Serving: Pirukas are best enjoyed warm or at room temperature. You can serve them as an appetizer, a starter, or even for a picnic.

Note

Alternative fillings : Try vegetarian fillings made with sautéed mushrooms and cheese, or sweet fillings made with apples and cinnamon.

Serving sauce : Serve the Pirukas with a yogurt sauce or a light tomato sauce.

Tags: Gluten-free Estonian pirukas, Estonian gluten-free empanadas, gluten-free meat turnover