Karelian pasties

Karelian pasties and egg-butter
1 cup water
2 cups rye flour
1/2 cup white flour
1 tsp salt

Rice filling
1 cup short-grain rice (porridge rice)
1 quart milk
2 cups water
1 tsp salt
2 eggs 


Egg-Butter Spread
4 hard-boiled eggs
5 oz butter
1/2 tsp salt
Rice filling
1) Bring water to a boil in a saucepan with a thick bottom. Add rice and cook until water
is absorbed. Add milk and bring to a boil whilst frequently stirring. Simmer at a low heat 
for approximately 30 - 40 minutes, until cooked. Season porridge with salt and aside to
cool. Add eggs once the porridge has cooled, stir well.

1) Stir flours and salt into water and knead into a solid dough. Form dough into a bar on
a well-floured baking board, and cut the bar into 10-20 pieces. Form little balls from the
pieces and flatten them.

2) Sprinkle some rye flour onto baking board, and with a rolling pin, roll a piece of dough
into a very thin round crust. Place ready-made crusts into piles (sprinkle rye flour
between them!). Cover crusts with a kitchen towel to prevent them from becoming dry.
3) When all crusts are ready, fill the center of each crust with a layer of rice porridge.

Fold the edges of the crusts towards the centre and pinch the edges tightly with your
fingers forming oval shaped pies.
Place pies onto a baking tray covered with greaseproof paper, and bake at 450-475
degrees F for 10 - 15 minutes, or until golden brown.
4) Put some milk and butter into a saucepan and heat the milk enough to melt the butter.

5) When the pies are removed from the oven, sink them into warm butter and milk
mixture for a short while. After that place the pies onto a greaseproof paper and cover
with a kitchen towel to soften.

Egg-Butter Spread
1) Boil eggs in water for 8 minutes. Rinse boiled eggs well under cold water and remove
their shells. Let the eggs cool. Mash eggs with a fork finely together with soft butter in a
bowl. Add some salt.

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