Proven gluten-free bryndza pies
Dough
- 220 g Universal mix Liana
- 150 g boiled grated potatoes
- 1 egg
- 1 teaspoon of salt
- 3 spoons of water
Filling
- 125 g of cheese
- 100 g boiled grated potatoes
- ground black pepper
Appendices
- Liana rice flour for sprinkling
- oil
- 100 g English bacon
1. First, boil the potatoes. We grate or press them. Mix the potatoes with the other ingredients and make a dough.
2. For the bryndza filling, we need to mix the bryndza with grated boiled potatoes and season with ground black pepper.
3. Roll out the finished dough to a thickness of 3 mm. Cut out circles and place a ball of filling on each. We close the dough in a form for pirogues.
4. Cook the pirogues in boiling salted water, when they float to the surface let them cook for another 5 minutes and then take them out.
5. Serve drizzled with oil or grease and sprinkled with fried bacon or onion.
Dough
- 220 g Universal mix Liana
- 150 g boiled grated potatoes
- 1 egg
- 1 teaspoon of salt
- 3 spoons of water
Filling
- 125 g of cheese
- 100 g boiled grated potatoes
- ground black pepper
Appendices
- Liana rice flour for sprinkling
- oil
- 100 g English bacon
Products to recipe