Karelian pasties and egg-butter Dough 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 Glazing butter milk 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. Crusts 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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