You’ll Need
For the Rye Dough
140g rye flour
70g plain flour
½ tsp sea salt
120ml warm water
1 tsp rapeseed oil
For the Filling
250g cooked short-grain rice
150ml whole milk
20g butter
quarter tsp sea salt
For the Egg Butter
3 hard-boiled eggs
75g softened butter
Pinch of sea salt
Chopped chives
Optional but Dangerous
Smoked salmon
Extra egg butter
A mug of strong coffee
Method
Stir the cooked rice, milk, butter and salt together until creamy, then leave it to cool.
Mix the rye flour, plain flour and salt, then work in the water and oil to make a firm dough.
Divide into 10 pieces and roll each one into a thin oval on a lightly floured surface.
Spoon a line of rice filling down the centre, leaving a 2cm border.
Fold the long edges inward and pinch them into the traditional rippled boat shape.
Preheat your air fryer to 190°C.
Arrange the pies in a single layer and air fry in batches for 8-10 minutes until crisp at the edges.
Mash the eggs with the softened butter, salt and chives.
Brush the hot pies lightly with melted butter if they look dry.
Spoon over the egg butter and serve while the rice centres are still warm.