Ingredients
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For the filling
For the pastry
For the spread
Method
-
Cook the rice
Simmer the rice in the water until soft, then add the milk and cook over a medium heat, stirring occasionally, for about 40 minutes until creamy. Season with salt and leave to cool.
40 min -
Knead the pastry
Mix the rye flour with water and a pinch of salt to form a dough. The pastry should be firm but elastic.
10 min -
Shape the pastry
Divide the pastry into small discs and roll them out thinly. Spoon the cooled filling into the centre, fold up the edges and crimp them into a decorative pattern.
20 min -
Bake
Bake the pies in an oven preheated to 275–300 degrees for about 10–12 minutes, until the edges are lightly browned.
12 min -
Make the spread
Mix the softened butter with the finely chopped cooked egg to make the traditional munavoi spread.
5 min -
Serve
Brush the warm pies with the munavoi mixture and serve immediately.
| Nutrient | Total (25 pieces) | 1 pieces |
|---|---|---|
| Energy | No data | No data |
| Fat | No data | No data |
| of which saturates | No data | No data |
| Carbohydrates | No data | No data |
| Protein | No data | No data |
| Fibre | No data | No data |
An estimate calculated from the raw weight of the ingredients. Not included: water, salt. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk, egg
For sensitive digestion: milk (lactose) (high-FODMAP or lactose-containing ingredients)
Unchecked ingredients: rozsliszt. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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