Karjalanpiirakka

Rye pastry boats filled with rice porridge, brushed with egg butter.

Ingredients

• 2 cups Rye flour
• 1 cup Water
• 1 cup Short-grain rice
• 4 cups Milk
• 100 g Butter
• 3 Hard-boiled eggs
• 2 tsp Salt

Method

1. Make the filling — Cook the rice slowly in the milk with salt for 40 minutes until it is a thick, creamy porridge, then cool.
2. Make the dough — Mix the rye flour, water and salt into a firm dough and rest 20 minutes.
3. Roll thin — Roll into very thin oval discs, as thin as you can manage.
4. Fill and crimp — Spread porridge down the centre, then fold the long edges up and crimp them into ridges, leaving the filling exposed.
5. Bake hot — Bake at 250°C for 15 minutes until the edges darken.
6. Brush — Dip or brush the hot pastries in melted butter.
7. Karjalanpiirakka is ready — Serve topped with mashed egg butter.

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