Mini loaves with pork filling, gluten and yeast free

Mini loaves with different fillings of your choice could be considered as an easy to bake open pies. The dough for these loaves is high in protein and low in flour as a dry ingredient. The main ingredient for the dough is cottage or ricotta cheese, though you would not even feel or taste it in baked product. The dough is soft and sticky, but easy to work with wet hands, as well as from a pastry bag. It can even be used as the base for pizza.

I use my own homemade cottage cheese to make the dough, but dense ricotta cheese will do the same job as well. If you want to use cream cheese instead, use it to replace both cottage cheese and sour cream in the recipe.



  • 170g cottage/ricotta cheese
  • 50g pure apple puree
  • 50g full fat sour cream
  • 2 large eggs (110g +-10g without shell)
  • 60g rice flour
  • 60g corn flour (not corn starch)
  • 10g ground flax or flaxseed flour
  • 6g baking powder
  • 1/2 tea spoon sea salt
  • 5g sugar (optional)
  • 1 dessert spoon poppy seeds (optional)
  • unsalted butter and sesame seeds for baking tray

I used home made apple puree, leftovers from making pastila, but any commercial apple puree or blended apple pie filling will do.


  • pulled pork or any other slow cooked meat/poultry, quantity is your choice
  • 2 onions
  • 1 large carrot
  • caraway, cumin and sesame seeds
  • 1 table spoon olive oil
  • 1 table spoon coconut oil
  • 1 table spoon gluten free soy sauce
  • 1 heaped tea spoon sugar
  • sea salt and black pepper to taste
  • melting cheese



  • heat the mixture of oils in a frying pan, add seeds
  • slice onion in semi-circles, grate a carrot
  • add onion and carrots to the pan, cook several minutes on medium heat, lightly season with salt and pepper
  • add meat, stir, cook until meat is fully reheated
  • add soy sauce and sugar, stir, taste and season more if necessary
  • cook on medium/low heat until onion is completely ready and soft
  • leave to reach room temperature.


  • mix all dry ingredients
  • whisk eggs with salt and sugar until triple in size
  • mix cottage cheese, sour cream and apple puree into an even paste
  • add 2 table spoons of whisked eggs, combine
  • add the rest of whisked eggs
  • mix all wet ingredients to an even texture
  • add dry ingredients
  • combine using either a whisk or silicone spatula

making mini-loaves

  • generously grease baking tray with butter, sprinkle with sesame seeds
  • add portions of the dough into tray pockets, spread it to the sides
  • I used pastry bag to place the dough into the tray, but using spoons will do the job as well
  • place the filling in the middle of the dough portion
  • use melting cheese on top
  • bake in preheated to 165-170C fan forced oven 25-30 minutes
  • turn over the tray and mini loaves will drop down on a wire rack
  • they are irresistible when warn, but are still soft and tasty at room temperature, or even on the next day

I like to serve them with any salad of the day. Leftovers of the filling could be used to make a delicious pasta dish.

All of the above recipes and approaches were created purely out of desire to utilise the available ingredients in the times of strict lockdown quarantine. Thus large meat chunks, slowly cooked and stretched to make as many meals as possible, homemade cottage cheese from long life milk used for pancakes, many types of dough and pastry, addition of corn flour to stretch dwindling quantities of rice flour, fermented cabbage and winter root vegetable salads, allowing to boost consumption of vegetables that could be stored for the long time. These recipes and approaches were so successful that nearly all of them stayed with us and became a part in our regular menu.

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