Rice Pastry Recipe

• For Pastry Dough:
• 500 gm Fine Rye Flour
• Salt to taste
• 150 - 200 ml Water
• 1-2 tbsp Turnip Rape Oil
  
  For the Filling:
• 150 gm Short Grain Rice
• 300 ml Water
• 650 ml Whole Milk
• 2 Egg Yolks
• Pinch of Salt
• Lump of Butter
  
  For the Brushing:
• ½ cup Whole Milk
• Lump of Butter

• To make filling take water in a pan and get it to boil.
• Pour into rice and heat until water is absorbed in.
• Put in milk and get it to boil again.
• Then heat it for 2 min stirring continuously.
• Next cook it covered on low flame for 30 min. Stir it occasionally.
• Mix in butter and keep it covered to the side to let it cool.
• Add egg yolks to the mixture and flavor it with salt to taste.
• Take flour with salt in a bowl and mix it well.
• Put in oil, water little at a time and knead it into firm dough.
• Shape the dough into 15-20 even size balls and spread out them into thin discs using rolling pin.
• Place little rice 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 255-300°C for 5-8 min or until it begins to brown. Coat the pastries with butter and keep it covered with parchment paper in a bowl for 30 min.
• For brushing take milk in a pan and heat it well.
• Put in butter and cook until it melts. Dip each pastry one at time in a milk mixture and place all in a bowl. Keep it covered with towel for 30 min.
• Serve it hot.