Cooking time 2 hours
180 gram All purpose flour
180 gram Whole wheat flour
200 mililiter Skim milk
10 gram Yeast
10 gram Sugar
500 gram Ground beef
90 gram Onion
50 gram Rice
Bring the Milk up to 90-100F and sprincle the yeast and the sugar on top of it and let it sit for 5 minutes. Kned the ingredients until a firm dough is obtained. At this point, cover it with a towel and let it rest until doubled in size (avout 2hrs)
Cook the rice (possibly steam it) once ready, drain it well. While the rice is cooking, start frying the onion, once they are golden add the beef and cook until the fluids has evaporated. At this point you can add any kind of filling you wish (sour cream, mushrooms, peppers, eggs…), mix it with the rice and sit the filling aside.
Once the dough is ready, work it on a table for about 5 minutes, then divide it in 10 equal parts, shape each part as you wish, and pour about 60 grams of filling on each dough. Do the same for all the pastery.
Once all of the pasties are ready, and sitting in a baking pan, cover them with a towel, and let them rise for about 20 minutes. Remove the towel, brush them with egg wash, and bake them in the preheated oven @440F for about 15-20 minutes.
Meanwhile, heat about 150 millilitres of milk in a saucepan, add a big lump of butter and let it melt. Submerge the piping hot pasties one at a time briefly in the hot milk-butter mixture, tilting the pan if necessary. You can use barbecue tongs to dip the pasties. Place the pasties in one layer on a large plate. Cover the plate tightly with parchment paper and a towel and let the pasties soften for about half an hour.