RYE KARELIAN PIES
INGREDIENTS:
RICE PORRIDGE:
- 450g cooked rice (with salt)
- 750ml milk
- 20g butter
- 3g salt
PASTRY:
- 250ml water
- 350g Pernerka Fine Wholemeal Rye Flour
- 50g Pernerka Plain White Flour
- 8g salt
EGG BUTTER SPREAD:
- 3 hard boiled eggs
- 50g softened butter
- 2g salt
- Black pepper to taste
TIPS AND TRICKS:
This is an ideal recipe when you need to use up leftover cooked rice.
INSTRUCTIONS:
1) Pour the milk into a pot. Next, add the butter, salt and the cooked rice. Cook until everything comes together and you’re left with a mixture resembling porridge.
2) Preheat the oven to 180C.
3) Make the pastry (dough) by bringing the plain white and the rye flour together with the salt and water. Divide the dough into 10 equal portions. Form each part into a dough ball, then roll each of these out. Spread some of the rice porridge in the centre of each of the rolled out dough ball, then wrap the dough around the rice filling to get a pie which should look like a little boat (please see the picture).
4) Place the pies onto a baking tray and bake in the preheated oven for about 25 minutes.
5) Once baked, remove the pies from the oven and brush them with some melted butter.
6) Grate the hard boiled eggs into a small bowl, add the softened butter and season with some salt and black pepper.
7) Spread the egg butter spread on top of each of the pies. You can decorate the pies with some chopped chive. Serve and enjoy!