Rye-crusted pastries with egg butter
- 60 minutes preparation
- 4 servings,
- ½ cup butter melted
- ½ cup butter at room temperature
- 2 hard-boiled eggs, chopped
- pinch freshly ground white pepper (optional)
- pinch ground ginger (optional)
- In a saucepan combine the water and rice. Bring to a boil.
- Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
- Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
- Season with salt.
- Preheat oven to 500°F.
- Line a baking sheet with parchment paper.
- In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
- Shape the dough into a log and cut into 16 parts. Shape each part into a round.
- On a lightly floured board, roll out each round into a 6-inch circle.
- Spread about 3 tablespoons of filling evenly on each round.
- Fold 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 ½-inch of the crust to overlay the filling and leaving the center of the filling exposed.
- Place on the prepared baking sheet.
- In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
- Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
- Remove from the oven and brush again.