Karelian pasty

Karjalanpiirakka

Ingredients7

• short-grain rice200 g
• water400 ml
• whole milk800 ml
• salt2 tsp
• butter50 g
• rye flour300 g
• wheat flour50 g

Method

1. Rinse the rice, simmer it in 200 ml water until the water is absorbed, then add the milk and 1 tsp salt and cook over low heat, stirring often, until thick and creamy, about 40 minutes. Stir in half the butter and cool.
2. Mix the rye flour, wheat flour, remaining salt, and 200 ml water into a firm dough. Rest 15 minutes, then divide into 16 pieces and roll each into a thin oval.
3. Spread a spoonful of rice porridge down the center of each oval, leaving a bare rim.
4. Fold the long edges inward and pinch them into a traditional crimped border so the filling stays exposed in the middle.
5. Bake at 250°C for 12–15 minutes until the crust is dry and lightly browned.
6. Brush the hot pasties with the remaining melted butter, cover with a cloth, and let them soften before serving.