Karelian Pasties (Karjalanpiirakka)

🛒 Ingredients

• Rye flour 150 g · 495 kcal
• Wheat flour 50 g · 180 kcal
• Water 100 g · 0 kcal
• Short-grain rice 100 g · 360 kcal
• Whole milk 515 g · 310 kcal
• Hard-boiled eggs 220 g · 310 kcal
• Butter 100 g · 717 kcal

👨‍🍳 Instructions

1. Prepare the rice porridge filling: Rinse the short-grain rice and bring it to a boil with water in a saucepan, then simmer for 10 minutes until the water is absorbed.
2. Add milk and a pinch of salt to the rice mixture, then simmer gently for 30-40 minutes, stirring occasionally, until the porridge is thick and creamy; let it cool slightly.
3. For the dough, combine rye flour, wheat flour, and water with a pinch of salt in a bowl; knead until a firm, smooth dough forms.
4. Divide the dough into small pieces (about 20g each) and roll each piece into a very thin, oval shape using a rolling pin.
5. Place a spoonful of rice porridge in the center of each oval dough, spreading it evenly but leaving a border around the edges.
6. Carefully pleat the edges of the dough around the filling, creating a raised, crimped border.
7. Preheat your oven to 250°C (480°F). Arrange the piirakka on a baking sheet lined with parchment paper.
8. Bake for 15-20 minutes, or until the crusts are golden brown and slightly crispy.
9. While the piirakka are baking, prepare the egg butter: Mash hard-boiled eggs with softened butter and a pinch of salt until creamy.
10. Remove the hot piirakka from the oven and, if desired, brush them with melted butter to soften the crusts. Serve warm with the egg butter.