Lunch Lady Magazine

EGG + RICE POCKETS

Makes 18–20 pockets

• 1 cup (165g / 5.8oz) bread flour• 2/3 cup (90g / 3.2oz) rye flour• 190g / 6.7oz butter, cold, cut into cubes• 1/4–1/3 cup (60ml / 2 fl oz – 80ml / 2.7 fl oz) cold water• 1/2 cup (115g / 4.1oz)short- or medium-grain white rice• 3/4 cup (180ml / 6 fl oz) water• 30g / 1.1oz butter• pinch of salt• freshly cracked black pepper• 2 large free-range eggs• an extra free-range egg, for glazing

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