Ingredients
-
150 g cottage cheeseor ricotta cheese
-
6 tbsp milk
-
6 tbsp sunflower oil
-
1 tsp salt
-
300 g Schär Mix Pâtisserie
-
100 g corn starch
-
1 sachet baking powder
-
1 tbsp guar gum
-
Filling
-
150 g cottage cheeseor ricotta cheese
-
2 tbsp sugar
-
1 egg
-
1 tbsp corn starch
-
1 tbsp lemon peel
-
dried fruits & raisins
Directions
To get started with this gluten free mini pies recipe , you’ll need the following ingredients:
Steps
|
1
Done
|
Combine the cottage/ricotta cheese, milk, oil and salt in a small bowl. Sift the flour, corn starch, baking powder and guar gum in a large bowl, gradually adding the cheese mixture and mixing with a wooden spoon. Add another 50 ml of oil and milk, if necessary. |
|
2
Done
|
Tip the mixture onto a lightly floured work surface and knead for about 10 minutes to a smooth and pliable dough. Shape the dough into a ball that you need to transfer back into the bowl and cover with cling film. Leave in a warm place for 45 minutes, or until doubled in size. |
|
3
Done
|
In a different bowl, whisk the cottage/ricotta cheese, sugar, egg, corn starch and lemon peel. Add more corn starch if you think that the mixture is too liquid, as it should be quite thick and silky. |
|
4
Done
|
Preheat the oven to 180 °C. Divide the dough into 4 equal sizes and roll it out to a 2mm thick squareshaped sheet. Using a pizza cutter or knife, cut the dough into 4 squares. Pour a tablespoon of the mixture onto each square, adding raisins or dried fruits. |
|
5
Done
|
Grab the top left corner of the square and bring it over the bottom right one. Press down the edges with a fork in order to seal the pies. Brush the pies with an egg yolk and bake for 15 minutes. |
