Ingredients
- 1 onion
- a little butter
- 1 cup risotto rice (e.g arborio)
- 2 cups water
- 1 cup milk
- 1 Tsp salt
- Grated parmesan to taste
- 225 gr rye flour
- 60 gr flour
- Salt
- 100-150 ml water (till the dough doesn't stick to the bowl)
- Melted butter to brush the dough
Instructions
First fry some onions slowly in some butter. Add the rice and let it roast for a minute or two. Then add all the liquid (2/3 water, 1/3 milk), salt, pepper and the parmesan to taste and let it cook until done (about 12 minutes). Set aside and let it cool down.Â
Prepare the dough: mix all the ingredients until you have a well combined dough, that doesn't stick to your bowl anymore. This amount of dough will give you about 10-12 pies, depending on the size you want. Divide the dough and roll 1 piece out into an oval shape (thickness around 1-2 mm). Add a generous amount of rice (2-3 Tbsp) onto the pie. Fold over the edges as to get a regular oval shape. And then use both your hands to fold the edges of the pie into that characteristic shape. You can find a few examples here. It doesn't matter if they are not even or beautiful – that makes the charm of this rustic snack. Bake at 200°C for 10-15 minutes and baste the baked dough with melted butter. Serve plain, or with eggbutter or even some smoked salmon. Whatever tickles your fancy!
Recipe: Milly's Melting PotÂ