Pirakka
- Number of Servings: 16
Ingredients
1/2 cup butter, meltedFilling2 cups water1 cup uncooked rice2 cups milksaltCrust1/2 cup water1 teaspoon salt1 cup rye flour1/4 cup all-purpose flourEgg Butter1/2 cup butter, at room temperature2 hard-boiled eggs, chopped1 pinch fresh ground white pepper1 pinch ground ginger
1For the Filling:.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 166.4
- Total Fat: 12.0 g
- Cholesterol: 32.6 mg
- Sodium: 15.1 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.4 g
- Protein: 2.9 g
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