Karelian Pies

Ingredients

• • For the filling:
• • 200g short-grain rice
• • 400ml water
• • 600ml milk
• • 1 tbsp butter
• • Pinch of salt
• • For the crust:
• • 150g rye flour
• • 50g all-purpose flour
• • 100ml water
• • 1/2 tsp salt
• • For egg butter (munavoi):
• • 3 hard-boiled eggs, finely chopped
• • 80g soft butter
• • Salt to taste
• • Melted butter for brushing

Instructions

1. 1 Make filling: cook rice in water until absorbed. Add milk gradually, stirring often, simmering until thick and creamy — about 25 minutes. Stir in butter and salt. Cool completely.
2. 2 Make dough: mix rye flour, all-purpose flour, water, and salt into a firm dough. Knead briefly.
3. 3 Divide dough into 15-18 small balls. Roll each into a very thin oval, about 15cm long and 2mm thick.
4. 4 Place 2 tablespoons of rice filling in the center of each oval. Spread along the length, leaving 2cm border on each side.
5. 5 Fold the long edges up over the filling, crimping with your fingers to create the traditional wavy edge. The filling should be visible in the center.
6. 6 Preheat oven to 250°C (480°F). Place pies on a lined baking sheet.
7. 7 Bake for 12-15 minutes until the crust is lightly browned and the edges are slightly charred.
8. 8 Brush immediately with melted butter while still hot.
9. 9 Make egg butter: mash chopped eggs with soft butter and salt.
10. 10 Serve warm or at room temperature, topped with a spoonful of egg butter.