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Finnish Karelian Pies

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PREP TIME
30 min
COOKING TIME
55 min
TOTAL TIME
85 min
SERVINGS
16 servings
Dinner Finnish
Finnish Karelian Pies
Ingredients
  • 2 cups water
  • 1 cup uncooked white rice
  • 2 cups milk
  • salt to taste
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 cup rye flour
  • 1/4 cup all-purpose flour, or as needed
  • 3 tablespoons butter, melted
Instructions
1
Combine cooked rice and water in a saucepan over medium heat, stirring occasionally.
2
Heat the mixture until it reaches boiling point, then decrease the temperature and let it simmer for 20 minutes, or until all the water has been absorbed. Stir in milk and continue to cook for another 20 minutes, or until the rice has fully absorbed the liquid. Add a pinch of salt to taste.
3
Preheat your oven to 450 degrees F (220 degrees C), ensuring it's at the correct temperature for baking.
4
In a medium-sized bowl, combine salt and rye flour. Gradually add in water, stirring until the mixture forms a dough.
5
Slowly incorporate all-purpose flour into the dough 1 tablespoon at a time, stopping when you reach the point where it's just slightly sticky. Divide this dough into 16 equal portions.
6
Using a lightly floured surface, roll out each portion of dough into an extremely thin circle with a diameter of 6 inches. The goal is to make it as thin as possible.
7
Place a small amount of the rice mixture in the center of each dough circle, spreading it out to within 1 inch of the edges. Fold the edges of the dough upwards and press them together firmly to create a seal, allowing the pastries to hold their shape.
8
Press the edges at each end together to form a small boat-like structure, and place these pastries about 3 inches apart on an ungreased baking sheet.
9
Brush the tops of the pastries with melted butter, and bake in the preheated oven for 10 to 15 minutes, or until the dough is firm and the rice porridge has a slightly browned top. Serve warm.