Carrot Pastry Recipe

• 
  
  For the Dough:
• 300 gm Fine Rye Flour
• Pinch of Salt
• 100 ml Water
• 1-2 tbsp Turnip Rape Oil
  
  For the Filling:
• 300 gm Carrots (diced)
• ½ cup Butter
• 200 gm Cream
• 2 Egg Yolks
• Dark Molasses as required
• Salt (to taste)
  
  For the Brushing:
• Butter as required (melted)

• Heat butter in a pan and fry the carrots. Pour in cream and cook until cream is completely absorbed in.
• Blend the carrots into puree. Put in egg yolks with salt & molasses and mix well into fine paste. Keep it covered to the side.
• Take flour with salt in a bowl and mix well.
• Put in oil, water little at a time and knead it into firm dough. Shape the dough into small balls and spread out them into thin discs using rolling pin.
• Place little carrot filling in the middle of the pie discs and lift the ends towards the center. Pinch the side ends.
• Layer parchment paper in a baking sheet and transfer in the pastries.
• Bake it at 260°C for 7 minutes, or until it begins to brown. Coat butter over the pastries and keep it covered with parchment paper in a bowl for 30 min.