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Rice and Spinach Pastries

Pastries stuffed with spicy rice and spinach mixture. This is a Sanjeev Kapoor exclusive recipe.

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Rice and Spinach Pastries

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Main Ingredients Boiled rice, Refined flour (maida)
Cuisine Fusion
Course Snacks and Starters
Prep Time 1.30-2 hour
Cook time 51-60 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Rice and Spinach Pastries

  • ? cup Boiled rice
  • 250 grams Refined flour (maida)
  • 1 cup Fresh spinach leaves (palak) chopped
  • 1 Egg
  • to taste Salt
  • ½ cup Milk lukewarm
  • 1½ teaspoons Melted butter
  • 1 medium Onion chopped
  • 1 teaspoon Fresh dill leaves chopped
  • 1 teaspoon Coriander powder
  • ½ teaspoon Dried fenugreek leaves (kasoori methi)
  • to taste Black pepper powder
  • 2 Eggs boiled and chopped
  • 1 Egg yolks

Method

  1. Preheat oven at 180ºC.
  2. Take flour in a bowl. Make a well in the centre and add egg and salt in it. Knead into a soft dough using the milk. Cover with a cling film and set aside for 1-1½ hours at a warm place.
  3. Heat 1 teaspoon butter in a non-stick pan. Add onion and sauté till soft. Add spinach, mix and cook for 2 minutes.
  4. Add rice, dill, coriander powder, dried fenugreek leaves, black pepper powder and salt, mix well and cook for a minute.
  5. Add boiled egg and mix well. Cook for a minute, switch off heat and cool to room temperature.
  6. Roll out the dough and brush with melted butter. Fold in and roll out again. Repeat the process for 5-6 times, each time brushing with butter.
  7. Fold the dough and cut into halves. Roll out both halves.
  8. Spread one of the rolled out halves in a glass baking dish. Fill with the prepared rice mixture and spread evenly. Cover with the remaining rolled out half and press the edges.
  9. Add ½ teaspoon butter to egg yolk and mix well. Brush the pastry with it. Put the dish in the preheated oven and bake for 20-25 minutes.
  10. Remove from dish, cut into squares and serve hot.
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