Karjalanpiirakka

Ingredients

• 4⅔ ozshort-grain ricefor the rice porridge filling
• 1 cupwaterfor pre-cooking the rice
• 3 cupsmilkfor the filling
• 5⅔ ozrye flourfor the dough, plus extra for rolling
• 2⅛ ozwheat flourfor the dough, adds pliability
• ⅔ cupwatercold, for the dough
• 1½ tspsaltabout ¾ tsp for the filling, ½ tsp for the dough
• 1 ozbuttermelted, for brushing after baking
• 2egghard-boiled, for the egg butter (munavoi)
• 1¾ ozbuttersoftened, for the egg butter
• ½ ozbutterstirred into the finished rice porridge (optional)
• 3⅓ tbspmilkheated with the melted butter for brushing (optional)

Method

1. Bring the short-grain rice and water to the boil and cook until the water has been absorbed. Add the whole milk and simmer over low heat, stirring often, for 25–40 minutes until you have a thick, creamy porridge.
2. Season the porridge with salt, stir in a little butter if you like, and leave it to cool completely.
3. For the dough, mix the rye flour, plain flour and salt, add the cold water and knead into a firm, pliable dough. Cover and let it rest briefly, and in the meantime heat the oven to 230–525 °F.
4. Divide the dough into about 12 pieces, shape them into balls and keep them covered. Roll each piece out paper-thin on a little rye flour, traditionally into a long oval, or into a round if you prefer.
5. Spread 1–2 tablespoons of rice porridge lengthways down the middle of each sheet of dough, leaving a clear border all the way round.
6. Fold the edges up and pinch them into ripples with your fingers, so the filling stays open and visible in the middle. Place the pasties on a baking sheet.
7. Bake in the hot oven for 10–15 minutes, until the edges are firm and browned.
8. Brush straight away with melted butter, or with butter heated together with the milk. Stack the pasties under a cloth and let them rest so the crust softens.
9. For the egg butter, mash the hard-boiled eggs with the softened butter and a pinch of salt. Serve the karjalanpiirakka warm with the egg butter.

Tips and variations

For a simpler version, skip the egg butter and serve the pasties just brushed with butter. You can work a little melted butter or vegetable oil into the dough. The rice can also be cooked directly in the milk, without pre-cooking it in water. Cottage cheese works as an addition, and a pickled gherkin or lingonberry jam goes well on the side. Take them from under the cloth while still warm and serve with a cup of coffee.