Karelian pasty

Make Karelian pasty at home

Ingredients

• Filling: 1 cup (200 g) short-grain rice, 3 cups (700 ml) milk, 1 cup water, 1 tsp salt, 1 tbsp butter
• Crust: 1 cup (120 g) rye flour, 1/2 cup (60 g) wheat flour, 1/2 cup (120 ml) water, 1/2 tsp salt, 1 tbsp oil
• Melted butter for brushing
• Egg butter: 3 hard-boiled eggs mashed with 4 tbsp soft butter

How it's made

1. Simmer the rice, milk, water and salt for 35 to 40 minutes, stirring often, until thick porridge; stir in butter and cool.
2. Mix the crust ingredients into a stiff dough and rest 15 minutes.
3. Divide into 12 pieces and roll each very thin into an oval, about 6 inches (15 cm).
4. Place a spoon of cold rice porridge in the center of each.
5. Fold the edges up and pinch into a crimped border, leaving the center open.
6. Bake at 500 F (260 C) for 12 to 15 minutes until the edges are brown and spotted.
7. Brush with melted butter and serve with egg butter.