RECTANGLE EGG PAN RECIPES

Steps:

• To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
• Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they’re completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
• Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
• Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.

Steps:

• Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a soft, springy paste, 1 to 2 minutes. Let cool to room temperature.
• Meanwhile, in the bowl of a stand mixer, stir together 1/2 cup lukewarm whole milk, 1 tablespoon condensed milk, and yeast and let stand until foamy, about 15 minutes. 
• Remove 1 tablespoon of egg from the beaten egg and reserve for egg wash. Add to mixer bowl the rest of the beaten egg, the cooled tangzhong, remaining 7 tablespoons condensed milk, flour, evaporated milk, and salt, and mix on low speed until a loose dough forms. 
• Increase mixer speed to medium until a smooth dough forms, about 3 minutes. Scrape down the bowl, increase mixer speed to medium-high, and mix for 3 minutes more. Continue beating on medium-high speed and begin to add in butter gradually. Continue beating on medium-high speed until dough pulls away from sides of bowl, 12 to 15 minutes more, scraping bowl down twice more. (Be careful—you might have to hold your mixer in place to avoid it sliding off the counter!)
• Cover bowl and let rest until almost doubled in size, 1 hour 15 minutes to 1 hour 45 minutes.
• Punch down dough and turn out onto a lightly floured surface. Divide dough into three equal pieces. Flatten each piece of dough with your hands into a ½”-thick rectangle, then press into a letter-fold: starting with the short end, take the top ⅓ of the rectangle and fold towards the middle, then take the bottom ⅓ of the rectangle and fold towards the middle. Turn dough 90°, press dough out into a large rectangle again, and repeat the letter-fold. Finally, starting with the shorter side of the rectangle, roll each dough into a tight coil. 
• Butter a 9"-x-5" loaf pan. Place each piece of dough seam-side down into prepared pan and let proof until slightly more than doubled in size, about 1 hour 15 minutes to 1 hour 45 minutes. 
• Preheat oven to 375° 20 minutes before baking. In a small bowl, whisk together egg wash ingredients. Brush top of proofed loaf evenly with egg wash.
• Bake until deeply golden brown on top and internal temperature of loaf reaches 195°, 45 to 50 minutes. (If the top of the loaf is getting too dark, cover loosely with foil after 25 minutes.)
• Let cool in pan for 10 minutes, then turn out onto cooling rack. Let loaf cool for at least 1 hour before slicing.