Karelian Pies

Method

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1. Bring the rice and water to a boil and cook 8 minutes until the water is absorbed.

   Mark done

2. Add the milk and simmer very gently, stirring often, for 35 minutes until thick and creamy. Stir in the salt and butter and cool completely.

   Mark done Start 35 min timer

3. Mix the rye flour, plain flour, salt and cold water to a firm dough. Knead 3 minutes, then rest 20 minutes wrapped.

   Mark done

4. Heat the oven to its maximum, at least 250C, with a heavy tray inside.

   Mark done

5. Roll the dough into a log and cut 16 pieces. Roll each into a very thin oval, about 15 cm long — thin enough to see your hand through.

   Mark done

6. Spread 2 tablespoons of the cold rice filling down the middle of each, leaving a border.

   Mark done

7. Fold the long edges over the filling and crimp them with your fingers in short overlapping pinches, leaving the centre open.

   Mark done

8. Slide onto the hot tray and bake 12 to 15 minutes until the rye is blistered and browned in patches.

   Mark done Start 12 min timer

9. Brush generously with the butter and milk mixture as they come out and stack them under a cloth for 10 minutes to soften.

   Mark done Start 10 min timer

10. Mash the chopped eggs into the softened butter with the salt and spoon it over the pies to serve.

    Mark done

Chef’s Tips

• The hottest oven you have, with the tray preheated.
• Roll the shells thin enough to be translucent. This is the whole texture.
• Cold filling on the dough. Warm porridge makes the shell soggy before it bakes.

Pairing Suggestions

• Egg butter
• A bowl of soup
• Strong coffee

Storage & Reheating

Refrigerate 3 days or freeze 3 months. Reheat at 180C fan for 8 minutes and re-butter.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.