🥧 Karelian pies

12 pieces · prep 40 min · cook 20 min

Ingredients

• 150 g rye flour
• 50 g wheat flour
• 120 ml water, a pinch of salt
• For the filling: 120 g short-grain rice, 600 ml milk
• To finish: 50 g melted butter + a little water
• 2 hard-boiled eggs and 50 g soft butter (egg butter)

Method

1. Cook the rice in the milk for 40 min over very low heat, until you have a thick porridge. Salt it and let it cool.
2. Knead the flours, water and salt into a firm dough, then divide into 12 balls.
3. Roll each ball into a very thin, almost translucent disc.
4. Spoon rice into the centre, fold the edges over and crimp them in waves, leaving the filling exposed.
5. Bake 20 min at 250 °C, then immediately brush with melted butter mixed with hot water: that softens the crust.
6. Mash the hard-boiled eggs with the soft butter and serve this spread on top.

Adapted from Cuisine du monde

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