Karelian Pies

Filling and crust

• short-grain rice200 g
• milk800 ml
• water250 ml
• rye flour200 g
• plain flour50 g
• salt1½ tsp
• water150 ml

To finish

• butter60 g
• water60 ml
• eggs3
• butter100 g
• salt1 pinch

Filling

1. 01

   Bring the short-grain rice and 250 ml of water to the boil and cook until absorbed, then add the milk and simmer gently for 40 minutes, stirring often, to a thick porridge.

2. 02

   Season with a teaspoon of the salt and cool completely.

3. 03

   While the porridge cools, hard-boil the eggs for 10 minutes, cool them in cold water and peel.

Crust and baking

4. 04

   Heat the oven to its highest setting, at least 250°C, with a baking tray inside, and take the 100 g of butter for the egg butter out of the fridge to soften. Mix the rye flour, plain flour, remaining salt and the 150 ml of cold water into a stiff dough. Knead briefly.

5. 05

   Roll into a log and cut into 16 pieces. Roll each into a very thin oval, about 15 cm long — thin enough to see through.

6. 06

   Spread a thin layer of cold rice porridge down the middle, leaving a border.

7. 07

   Fold the long edges up over the filling and crimp them between finger and thumb, leaving the centre open.

8. 08

   Bake on the hot tray at 250°C or hotter for 12 to 15 minutes, in batches, until the edges are spotted dark brown.

9. 09

   Melt the 60 g of butter, mix it with the 60 ml of hot water and brush the pies as they come out, then stack them under a cloth to soften.

Egg butter

10. 10

    Mash the eggs with the softened 100 g of butter and the pinch of salt.

11. 11

    Spread thickly on each pie and eat warm.