Karjalan Piirakka (karelian Pie) With Egg Butter

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 16
• 1/2 cup butter, melted
• 2 cups water
• 1 cup uncooked rice
• 2 cups milk
• salt
• 1/2 cup water
• 1 teaspoon salt
• 1 cup rye flour
• 1/4 cup all-purpose flour
• 1/2 cup butter, at room temperature
• 2 hard-boiled eggs, chopped
• 1 pinch fresh ground pepper (optional)
• 1 pinch ground ginger (optional)

Recipe

• 1 for the filling:.
• 2 in a saucepan combine the water and rice. bring to a boil.
• 3 stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
• 4 add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
• 5 preheat oven to 450°f
• 6 line a baking sheet with parchment paper.
• 7 for the pastry:
• 8 in a medium-sized bowl, combine the water, salt, and rye and flours to make a stiff dough.
• 9 shape the dough into a log and cut into 16 portions and shape each into a round.
• 10 on a lightly floured board, roll out each round into a 6-inch circle.
• 11 spread about 3 tablespoons of filling evenly on each round.
• 12 fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
• 13 place on the prepared baking sheet.
• 14 in a small bowl, stir together the melted butter and hot milk and brush on the pastries.
• 15 bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
• 16 remove from the oven and brush again.
• 17 for the egg butter:.
• 18 in a small bowl, cream the butter. stir in the eggs.
• 19 season with the pepper and ground ginger, if desired.
• 20 yield: 1 cup.
• 21 cool the pastries and serve with the egg butter at room temperature.