Karjalanpiirakka

Instructions

1. 1 Make the rice filling by combining the rice, milk, butter, and salt in a heavy saucepan. Bring to a simmer over medium heat, then reduce to the lowest setting and cook for forty-five minutes, stirring every five minutes, until the rice is extremely soft and creamy like risotto.
2. 2 While the rice cooks, make the rye dough by mixing both flours and salt in a bowl. Add the water and oil, then knead for five minutes until smooth and pliable. The dough should be firm but not cracking. Wrap in plastic and rest for twenty minutes.
3. 3 Divide the dough into twelve equal pieces and roll each into a very thin oval about fifteen centimetres long and ten centimetres wide. The dough should be almost translucent in places. Stack between parchment paper to prevent sticking.
4. 4 Place three tablespoons of the cooled rice filling in the centre of each oval, spreading it lengthwise but leaving a two-centimetre border on all sides. The filling should form a neat, slightly raised mound down the centre of each piece.
5. 5 Fold the long edges of the dough up and over the filling, leaving the centre exposed. Crimp the folded edges by pinching them at regular intervals with your fingertips, creating the traditional pleated boat-shaped pattern with the rice filling visible in the middle.
6. 6 Place the formed pies on parchment-lined baking sheets and bake at 250C for twelve to fifteen minutes until the rye crust is lightly spotted with brown and feels firm to the touch. The high heat is essential for the characteristic slightly charred rye flavour.
7. 7 While the pies are hot from the oven, brush them generously with melted butter. Make the egg butter by mashing the hard-boiled eggs with softened butter and salt. Serve the warm Karelian pies with a generous spoonful of egg butter on top.