Karjalan Pies Recipe

• 2 cups Water
• 1 cup White Rice (uncooked)
• 2 cups Milk
• Salt (to taste)
  
  Pastry
• ½ cup Water
• 1 tsp Salt
• 1 cup Rye Flour
• ¼ cup All-Purpose Flour (or as needed)
  
  For Brushing
• 3 tbsp Butter (melted)

• Place a saucepan on medium flame and combine rice and water.
• Boil the water and reduce the flame.
• Cover the saucepan and simmer for 20 minutes till the water is absorbed.
• Add milk and cook till it is absorbed by the rice for about 20 minutes.
• Add salt and stir well.
• Preheat oven to 450 °F (220 °C).
• Mix salt and rye flour in a medium bowl.
• Add water and stir well.
• Add the flour, 1 tbsp at a time, till the dough reaches the sticky stage.
• Divide the dough into 16 equal portions.
• Lightly flour a surface and roll each dough portion into a thin circle measuring 6 inches in diameter.
• Place 3 tbsp of the rice mixture in the center of each circle.
• Spread out the mixture leaving 1 inch of the edges.
• Fold the edges of the dough upwards and crimp them to allow the pastries hold their shape.
• Pinch the sides at each end to form a boat.
• Repeat with the remaining dough portions and rice mixture.
• Place the pastries 3 inches apart on an ungreased baking sheet.
• Brush the tops of the pastries with butter.
• Bake the pastries for 10 to 15 minutes till the dough turns firm and the rice porridge is slightly brown on the top.
• Remove and serve warm.