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Serves four, or about 15 pasties:
2 dl (0.8 cups) Cold Water
1. Begin with the filling, cook the rice until all water is drained. Add the milk and let simmer on low heat for approximately 30 more minutes while occasionally stiring. When the porridge is cooked, season it with salt.
2. Mix water, flour, salt and oil. Knead the dough and form into about 5 cm (2 inches) in diameter roll . Divide the roll into even pieces about 2 centimeters (1 inch) wide.
3. Preheat the oven to 225 celcius or 437 fahrenheit, roll out the pieces and add some of the mixture on each one. Pinch the sides of the pasty so it get's a bit rugged.
4. Bake in the oven about 20 minutes, brush out melted butter over the pasties when done, then let cool. Mix the eggs and the butter with a fork until smooth. Serve on top of the pasties.