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     Title: Karelian Pies With Rice Filling
Categories: Dinner pies, Finnish
     Yield: 20 Pies

     7 oz Water (200 ml)
     1 lb Rye flour (450 g)
     4 oz White flour (100 g)
     1 ts Salt

MMMMM------------------------RICE FILLING-----------------------------
     1 lb Short-grain rice (450 g)
     7 c  Milk (2 L)
    18 oz Water (1/2 L)
     1 ts Salt
     2 tb Butter

MMMMM---------------------------GLAZE--------------------------------
          Butter
          Water or milk

MMMMM---------------------EGG-BUTTER SPREAD--------------------------
     8    Eggs; hard-boiled
     5 oz Butter (150 g)
   1/2 ts Salt

 These pies/pasties are everyday food eaten as a savory snack (with
 egg-butter) and with salad as lunch. The art is in the making to get
 the pastry right.

 Almost every wedding, funeral, and family celebration will have these
 pasties, decorated with parsley, served with carrot, potato, or swede
 filling, all equally delicious. There are some regional differences;
 in some areas they use a flour mix, rye/barley, and/or wheat or
 buckwheat.

 Bring water to the boil in a saucepan with a thick bottom. Add the
 rice and cook until the water is absorbed. Add milk and bring to the
 boil while frequently stirring. Simmer at a low heat for
 approximately 30 to 40 minutes, until cooked. Season the rice
 porridge with salt and butter and set aside to cool.

 Boil the eggs in water for at least 8 minutes. Rinse under cold water
 and remove their shells. Use a fork to mash the eggs finely together
 with the soft butter; in a mixing bowl. Add salt. Cover the bowl with
 plastic wrap and place in the fridge to cool.

 Stir the flours and salt into water and knead into a solid dough.
 Form the dough into a bar on a well-floured baking board, and cut
 into 20 pieces. Form little balls from the pieces, then flatten

 Sprinkle some rye flour onto the baking board. With a rolling pin,
 roll a piece of the dough into as thin a round crust as possible.
 Place the ready-made crusts into two piles. Cover the crusts with a
 kitchen towel to prevent them from becoming dry before all have been
 rolled.

 When the crusts are ready, fill the centres with a thin layer of rice
 porridge. Fold the edges of the crusts and pinch, forming oval shaped
 pies. Turn the tips of the pies inwards to prevent them from burning
 during baking.

 Place the pies onto a baking tray covered with greaseproof paper, and
 bake in a hot oven, 240°C/475°F/gas 9 for 10 to 15 minutes, until
 golden brown.

 Remove the pies from the oven and brush with melted butter or a
 butter and water/milk mixture. Place them on greaseproof paper and
 cover with a kitchen towel to soften. If you prefer a crispy crust,
 do not cover.

 Recipe by Ulla, works in Barton Hill

 Recipe FROM: <https://archive.org/details/community-cookbook>

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