Karelian Pasties

Ingredients

• •1 cup rye flour
• •1/2 cup all-purpose flour
• •1/2 tsp salt
• •3/4 cup water
• •1/2 cup short-grain rice
• •2 cups milk
• •4 tbsp butter, softened, for egg butter
• •2 eggs, hard-boiled and chopped, for egg butter
• •Melted butter, for brushing

Steps

1. 1.Make the rice porridge filling by simmering the rice in the milk with a pinch of salt over low heat, stirring often, for about 30 minutes until thick and creamy; let it cool.
2. 2.Combine the rye flour, all-purpose flour, salt, and water into a smooth dough, and rest for 30 minutes.
3. 3.Divide the dough into small pieces and roll each one paper-thin, almost translucent, into an oval.
4. 4.Spoon a portion of the cooled rice porridge down the center of each oval, then crimp the edges up and over by hand at intervals, leaving the filling exposed down the middle in the traditional open boat shape.
5. 5.Bake in a very hot oven at 475F (245C) for 10-15 minutes until the exposed rye edges char lightly while the filling stays soft and creamy.
6. 6.Brush the hot pasties with melted butter as soon as they come out of the oven.
7. 7.Mix the softened butter with the chopped hard-boiled egg to make munavoi (egg butter) and serve alongside for spreading on the pasties.