PirakkaSubmitted by: BRENTP
1/2 cup butter, melted
2 cups water
1 cup uncooked rice
2 cups milk
1/2 cup water
1 teaspoon salt
1 cup rye flour
1/4 cup all-purpose flour
1/2 cup butter, at room temperature
2 hard-boiled eggs, chopped
1 pinch fresh ground white pepper
1 pinch ground ginger
2In a saucepan combine the water and rice. Bring to a boil.
3Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
4Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
5Preheat oven to 450°F
6Line a baking sheet with parchment paper.
7For the Pastry:
8In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
9Shape the dough into a log and cut into 16 portions and shape each into a round.
10On a lightly floured board, roll out each round into a 6-inch circle.
11Spread about 3 tablespoons of filling evenly on each round.
12Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
13Place on the prepared baking sheet.
14In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
15Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
16Remove from the oven and brush again.
Number of Servings: 16
Recipe submitted by SparkPeople user BRENTP.