Rice and Spinach Pastries

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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.