Boil potatoes. Place beef fry in a cold pan and cook until fat is rendered out and meat is crispy (about three minutes per side). Reserve rendered fat.

Sauté onion until golden. Mash potatoes with onions and mix in the rendered beef fat.

Mix in one egg, garlic salt and gluten-free flour (just enough to make a workable dough). Form into hamantaschen shape with an indentation in the middle.

Bake on 400 degrees for 10 minutes. Remove from oven. Place raw egg yolk in the center of hamantaschen and return to oven for five more minutes. Remove from oven and top with chopped beef fry and a quarter teaspoon of truffle pate.