Karjalanpiirakka (Finnish Karelian Pies)

Ingredients

• •1 cup short-grain white rice
• •2 cups water
• •3 cups whole milk
• •1 tsp salt
• •2 cups rye flour
• •1/2 cup all-purpose flour
• •1 cup cold water
• •3 tbsp unsalted butter, melted

Directions

1. 1Simmer rice in 2 cups water until nearly absorbed, then add milk and cook 20 minutes until thick.
2. 2Season the rice filling with half the salt and let it cool until warm rather than hot.
3. 3Mix rye flour, all-purpose flour, cold water, and remaining salt into a firm dough.
4. 4Divide the dough into twelve pieces and roll each into a thin oval.
5. 5Spoon rice filling down the centre, fold the edges inward, and crimp them into the traditional open shape.
6. 6Bake at 475°F (245°C) for 12–15 minutes, then brush the hot crusts with melted butter.

💡 Roll the rye dough very thin; thick crusts become hard before the exposed rice filling has time to brown.

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