Karjalanpiirakka – Karelian rice pies

Ingredients

• 150 g pudding rice
• 2 dl water for rice
• 8 dl whole milk
• ½ tsp salt for filling
• 200 g wholemeal rye flour
• 80 g plain flour
• 1.5 dl water for dough
• ½ tsp salt for dough
• 40 g butter and ½ dl milk for brushing
• 3 hard-boiled eggs
• 60 g soft butter for egg butter

Method

1. 1Cook rice with 2 dl water for 5 minutes. Add milk and cook on low for 35–40 minutes, stirring often, until thick. Add salt and cool.
2. 2Knead rye flour, plain flour, water and salt into firm dough. Divide into twelve and roll very thin ovals on a floured surface.
3. 3Spread rice in each centre, leaving edges clear, then fold and pinch edges into small pleats.
4. 4Bake at 250°C for 12–15 minutes. Melt brushing butter with milk, brush warm pies and rest under a cloth.
5. 5Chop eggs and mix with softened butter. Serve with pies.