Karelian Rice Pasties Recipe

• For Rice Mixture
• 500 ml Water
• 2 tbsp Butter
• 250 ml Short-Grain Glutinous Rice
• 1 ltr Milk
• 1½ tsp Salt
  
  For Rye Dough
• 400 ml Rye Flour
• 150 ml Plain Flour
• 1 tsp Salt
• 200 ml Water
  
  Fpr Glazing
• 50 g Butter
• 100 ml Milk
  
  For Egg & Butter Spread
• 100 g Butter
• 3 Hard-boiled Eggs (mashed)
• 50 ml Parsley (chopped)

• Place a saucepan on fire and add water and butter.
• Boil the water and stir in the short-grain rice.
• Simmer for 10 minutes, stirring occasionally.
• Pour in the milk and continue stirring, until it starts boiling.
• Simmer for 50 minutes, till the rice is cooked.
• Season the rice with salt. Remove and set aside.
• Mix together rye flour, plain flour, salt and water.
• Work on to form dough.
• Roll out the dough on a floured surface, till it is about 2 mm thick.
• Cut into circles that are 8 cm in diameter, using a cutter.
• Roll out each circle into thin crusts.
• Fill each crust with a thin layer of the rice preparation, in the center.
• Turn up 1 cm of the side, to create an edge and pinch the edges.
• Repeat with other crusts.
• Bake the pasties at 570°F (300°C), for 15 to 20 minutes.
• Mix butter and milk to form the glazing.
• Remove the pasties from oven and brush with the glazing.
• Keep the pasties under a tea towel or greaseproof paper, to soften.
• Soften the butter and mix with mashed eggs and parsley.
• Serve the pasties hot with egg and butter spread.