Recipe (8-10 pcs)
Rice stuffing:
- 150g short grain rice
- 300g water
- 50g unsalted butter
- 1l whole milk
- Salt to season
Dough:
- 100g whole rye
- 50g spelt flour or wheat flour instead
- 3g salt
- 75-85 g water
- 15g butter melted+50g for brush
Egg Butter:
- 4 large boiled eggs
- 120g unsalted butter at room temperature
- Salt to season (optional)
- Pepper to season (optional)
Instructions
Rice filling
- In a saucepan pour the water, place it over medium heat and let it boil.
- Add the rice and cook for 5 minutes. You will notice that it absorbs practically all the water.
- Add the butter together with the milk and reduce to low heat. Cook for about 45-50 minutes, stirring from time to time. You should take a smooth, thick texture.
- Once the rice is ready, salt to taste, mix and let cool completely before filling the pies.
Preparing the dough
- In a bowl, add the rye flour together with the spelt or wheat flour, salt, water and melted butter. Mix with a silicone spatula to get a more or less compact mixture.
- Keep working the douht with our hands until we obtain a firm and manaqeable dough.
- Shape a cylinder with it approximately 2 inches (5cm) in diameter.
- With the helper of a scraper, cut 8-10 portions.
- Sprinkle a surface with flour and start to stretch the discs with a roller until they reach a very thin thickness. The thinner the dough, the crunchier it will be after baking.
Stuff and bake
- Preheat the oven to 250°c. Line two baking trays with baking paper, set aside.
- Stuff with rice mixture, 2 tablespoons or so, leaving a little space around the edge.
- To give shape to the pie, fold the dough over the filling and start creating waves from the middle to the ends, helping with your fingers. Place on a tray lined with baking paper.
- Repeat the process with the rest of the pies.
- Bake for 14-15 minutes, they should acquire a slightly golden and crunchy aspect.
- Enjoy your freshly baked Karelian pies with egg butter on top