FILLING:

2 c. water
1 c. rice
1 qt. milk
1 1/2 tsp. salt
1 egg, beaten

CRUST:

3/4 c. water
2 tsp. salt
1 2/3 c. rye flour
2/3 c. bread flour

DIP:

1 c. milk
2-3 tbsp. butter

EGG BUTTER:

1 c. butter, softened
4 hard-boiled eggs, chopped

Cook rice, add milk and cook over low heat until thick. Set aside, season with salt. Add beaten egg to the cool porridge.

Mix crust, knead by hand. Should be firm and elastic. Shape dough into long rolls about 1 inch in diameter and cut into equal pieces (25-30). Shape each into a ball and roll it out to make a 6-inch circle. Use lots of flour.

Spread full tablespoon of filling across the center. Fold opposite sides over filling, then pinch to form an oval. Place pastries on greased cookie sheet. Bake at 475 to 500 degrees for 10-15 minutes until filling starts to brown.

Dip pastries in hot milk and butter mixture and put them into a deep dish and cover with towel to steep. Serve warm with eggbutter.