Gluten Free Meat Perisky - cooking recipe

Ingredients

2 lbs lean ground beef
1/2 cup butter
1 cup caramelized onion
1 1/2 teaspoons pepper
2 1/2 teaspoons salt
2 teaspoons minced garlic
2 tablespoons rice flour
2 cups water
1 cup fine gluten free bread or 1 cup cracker crumb
3 cups millet flour
3 cups cornstarch
3 cups tapioca flour
3/4 cup sweet rice flour
1/2 cup sugar
3 tablespoons xanthan gum
3/4 cup butter, margarine (or half butter and half canola oil)
1 1/2 teaspoons salt
6 teaspoons baking powder
3 eggs, lightly beaten
2 tablespoons yeast
2 cups warm water
1 teaspoon sugar

Preparation

In large sauce pan over medium high heat place 1 cup butter. Stir until melted.
Add ground beef and fry until ground beef is nicely browned.
Add the caramelized onion and 2 tablespoons rice flour. Stir well.
Add water and stir over medium heat until thickened.
Bring to a boil, reduce heat and simmer uncovered for 1 hour to reduce liquid.
Stir in 1 cup fine bread crumbs.
Remove from heat and let cool.
For the dough - in small bowl mix warm water, 1 teaspoon sugar and the yeast. Let stand 10 minutes.
Combine dry ingredients in very large mixing bowl.
Cut in the butter with your mixer, pastry blender or your fingers until the flour mix looks like small crumbs.
Mix egg and water together with a fork and add to the dry ingredients, stirring well.
Knead the dough until it is uniform- it will be slightly sticky, consistency a bit like PlayDoh.
Form into golf ball sized balls and form with the Birds Hill Enterprises Pocket Pie Press or roll out dough and cut into 4\" circles.
Place 1 heaping teaspoon filling on one side of circle. Fold over and crimp to seal.
Bake at 400 degrees for 15-20 minutes or until light brown.
These freeze well and can be heated in microwave or on a baking sheet in oven.
For the meat filling if you do not have caramelized onions you can use 2 envelopes onion soup mix and leave out the salt and pepper.