Ingredients
Rice filling:
4 dl (340g) short-grain (pudding) rice
2 l milk
500 ml water
1 tsp salt
2 tbsp butter
Dough:
4 dl (250g) rye flour
1 dl (55g) plain flour
1 tsp salt
200 ml water
Butter, for glazing
Egg-butter spread:
8 hard-boiled eggs
150 g salted butter
Instructions
1. Bring water to a boil in a very heavy-bottomed cooking pan. Add the rice and cook over low heat till all the water is absorbed. Add the milk and produce once more to a boil, stirring ofttimes. scale back the warmth to a really low and simmer for 30-40min, stirring sometimes, till the rice is soft-bo. Take the rice off the warmth, stir within the butter and season the dish with salt. put aside to chill.
2. in a very medium bowl, mix flours and salt and stir into cold water. Knead the dough till all ingredients move and also the dough is solid and even. kind the dough into a bar and divide it into twenty items. Roll the items into balls and flatten them along with your hand. Sprinkle every bit with rye flour to forestall them sticking out along and canopy with a room towel.
3. On a floured surface, roll the two-dimensional items into skinny and oval crusts. attempt to roll them as skinny as potential. Line the crusts up so that they overlap and sprinkle some rye flour between them so that they do not rest. cowl the crusts with a room towel to forestall them from turning into dry.
4. Fill every crust with the rice dish. Place a couple of tablespoon or a lot of of the rice filling on the crust and unfold equally to suit the form of the pie. Fold the crust edges over the filling and pinch tightly along with your fingers.
5. Places the pies on a baking receptacle lined with baking paper. Bake in preheated kitchen appliance to 275-300C for 10-15 minutes, till golden brown.
6. Brush the baked pies with dissolved butter and canopy them with baking sheet and room towel to melt.
7. to create the egg-butter, mash the eggs and softened butter with a fork along, in a bowl, and place into the icebox to chill.
2. in a very medium bowl, mix flours and salt and stir into cold water. Knead the dough till all ingredients move and also the dough is solid and even. kind the dough into a bar and divide it into twenty items. Roll the items into balls and flatten them along with your hand. Sprinkle every bit with rye flour to forestall them sticking out along and canopy with a room towel.
3. On a floured surface, roll the two-dimensional items into skinny and oval crusts. attempt to roll them as skinny as potential. Line the crusts up so that they overlap and sprinkle some rye flour between them so that they do not rest. cowl the crusts with a room towel to forestall them from turning into dry.
4. Fill every crust with the rice dish. Place a couple of tablespoon or a lot of of the rice filling on the crust and unfold equally to suit the form of the pie. Fold the crust edges over the filling and pinch tightly along with your fingers.
5. Places the pies on a baking receptacle lined with baking paper. Bake in preheated kitchen appliance to 275-300C for 10-15 minutes, till golden brown.
6. Brush the baked pies with dissolved butter and canopy them with baking sheet and room towel to melt.
7. to create the egg-butter, mash the eggs and softened butter with a fork along, in a bowl, and place into the icebox to chill.
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