butter spread
Makes about 25
Rice mixture:
500 ml water
2 tbsp butter
250 ml short-grain glutinous rice
1 litre milk
1 1/2 tsp salt
Rye dough:
400 ml rye flour
150 ml plain flour
1 tsp salt
200 ml water
To glaze:
50 g butter
100 ml milk
Egg and butter spread:
100 g butter
3 hard-boiled eggs, mashed
50 ml chopped parsley
Put the water and butter into a saucepan. Bring to the boil and stir in the rice. Simmer for 10 minutes, stirring occasionally. Add the milk and stir until boiling. Simmer for about 50 minutes, until the rice is done. Season with salt. Set aside to cool. Mix both flour, salt and water together. Knead it into a dough. Roll the dough on a floured surface until about 2 mms thick. Using a cutter, cut into circles of 8 cm (3 in.) in diameter. Roll the circles into thin crusts. A pasta machine can also be used. Use some flour to help with the rolling. Fill the crusts with a thin layer of rice mixture. Turn 1 cm (0.4 in.) of the side to create an edge and pinch the edges. Bake the pasties at 300°C (570F) for 15-20 minutes. Brush with a butter and milk mixture and transfer to soften under greaseproof paper and a tea towel. Eat hot with egg and butter spread.
Egg and butter spread:
Mix the soft butter with eggs and parsley. Serve lukewarm.
Takaisin reseptisivulle
