Baked Gluten Free Piroshky ♥

 Here is my gluten free piroshky recipe, this Russian girl is putting a spin on Babushka Katrina's recipe!  ♥

 Ingredients  ♥

 Gluten Free Dough

– 4 cups sifted gluten free all purpose flour 

– 2 cups kefir

– 1/2 cup olive oil

– 1 tablespoon sugar I used Sugar in the Raw pure cane sugar

– 1 teaspoon salt

-1/2 teaspoon baking soda

Filling Meat Piroshky  ♥

–1 pound  ground turkey 

– 2 medium onions, chopped

– 1 tablespoon chopped parsley

– 1/2 teaspoon black pepper

– 1/2 teaspoon dried garlic

– 1 carrot grated

-1 tablespoon olive oil

 Heat oil on medium in a 10″ skillet, add chopped onion and cook until the onions just start to caramelize.

 Add grated carrot, ground turkey, and spices. Cook until turkey meat is browned and adjust the seasonings. Cool.

 Filling Cabbage Piroshky ♥

2 tablespoons olive oil

1 medium onion, finely chopped

1 small cabbage, about 1 pound, cored and finely shredded

 Salt to taste

2 tablespoons chopped fresh dill

2 hard-boiled eggs, chopped

 Freshly ground pepper

1 egg, beaten, for egg wash

Directions ♥

Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly.

Gluten Free Dough ♥

1. Mix kefir with olive oil, salt and sugar in a bowl of the stand up mixer outfitted with a hook attachment.

2. With the mixer speed set on low, slowly add flour and baking soda to the wet ingredients until the dough comes together and isn’t sticky.

3. Cover the dough with a towel and let rest for minimum 30 minutes.

To form pirozhki

1. Preheat oven to 375 F.

2. Line a cookie sheet with parchment paper or silicone pad.

3. Roll out the dough to about 1/4 inch thickness.

4. Cut out the rounds with a biscuit cutter or a glass.

5. Add a teaspoon of filling in the center of each round and pinch the ends together, closing the filling with dough. Be careful not to overfill!

6. Place the pie on the cookie sheet seam side down. Repeat.

7. Brush the pies with egg wash and bake until they turn golden.

7. Enjoy!