Karjalanpiirakka

Cook the rice in water

Bring the rice and water to a boil and simmer until the water is absorbed, about 10 minutes.

Simmer the rice in milk

Pour in the milk and salt and simmer gently, stirring often, until the rice has swollen into a thick, sticky porridge, about 30 minutes.

Cool the porridge

Spread the porridge on a plate and let it cool to room temperature before filling the pastries.

Make the rye dough

Mix the rye flour, plain flour, water and salt into a firm, smooth dough, then let it rest for 15 minutes.

Roll and cut ovals

Roll the dough very thin and cut it into oval rounds about the size of a hand.

Fill and shape

Spoon the cooled rice porridge onto each oval, then fold and pleat the edges up and over into the traditional open boat shape, pinching the pointed ends to seal.

Bake until blistered

Bake at 250 degrees Celsius until the pastry is speckled with brown blisters and firm, about 15 minutes.

Brush with egg butter

Mash the softened butter with the chopped hard-boiled eggs and a pinch of salt, then brush it generously over the hot pasties as they come out of the oven.

Serve

Serve warm or at room temperature, ideally with the egg butter melting into the crust.