Karjalanpiirakka (Karelian Pasties)

Ingredients

• 1 cup (200g) short-grain pudding or arborio rice
• 2 cups water
• 3 cups whole milk
• 1 tsp salt, plus a pinch more
• 2 tbsp butter, plus 4 tbsp melted for brushing
• 1 1/2 cups (180g) rye flour
• 1/2 cup (65g) all-purpose flour, plus more for dusting
• 1 tsp salt
• 3/4 cup water
• 2 tbsp milk, for the brushing mixture
• 3 eggs, for egg butter
• 4 tbsp butter, softened, for egg butter

Before you cook

• Stir together the rye flour, all-purpose flour, and 1 teaspoon salt in a mixing bowl.
• Make a well in the center and pour in the 3/4 cup water.
• Bring the mixture together with your hands and knead briefly into a smooth, firm dough, adding a little more flour if it feels sticky.
• Shape the dough into a short log, wrap it in plastic, and let it rest at room temperature for 30 minutes.
• Set the 4 tablespoons of butter for the egg butter out to soften at room temperature.

Steps

1. Bring the 2 cups of water to a boil in a saucepan over high heat.
2. Stir in the rice, lower the heat to a simmer, and cook uncovered for 5 minutes, until most of the water is absorbed.
3. Pour in the 3 cups of milk and the 1 teaspoon salt, stir, and reduce the heat to low.
4. Simmer the rice very gently, stirring often so it doesn't stick, for 30 to 40 minutes, until it turns into a thick, creamy porridge.
5. Stir the 2 tablespoons of butter into the porridge and spread it onto a plate to cool completely, about 30 minutes.
6. Place the 3 eggs for the egg butter in a small pot and cover them with cold water.
7. Bring the eggs to a boil, then turn off the heat, cover the pot, and let the eggs sit in the hot water for 10 minutes.
8. Drain the eggs, cool them under cold running water, peel them, and chop them finely.
9. Mix the chopped eggs with the softened butter and a pinch of salt in a small bowl until creamy but still a little chunky, then set the egg butter aside.
10. Preheat the oven to its highest setting, ideally 250°C/480°F.
11. Divide the rested rye dough into 12 equal pieces and roll each into a ball.
12. Roll each ball out on a lightly floured surface into a thin oval about 4mm thick.
13. Spoon about 2 tablespoons of the cooled rice porridge down the center of each oval, leaving a bare border of about 2cm around the edges.
14. Fold the long edges of the dough up and over the outer edges of the filling, pleating and pinching as you go so the filling stays visible down the center.
15. Place the shaped pasties on a baking sheet and bake for 15 to 20 minutes, until the rims are lightly browned and crisp.
16. As soon as the pasties come out of the oven, brush them all over with the melted butter mixed with the 2 tablespoons of milk.
17. Serve the pasties warm with the egg butter spread over the rice filling.