Karjalan Piirakka (Karelian Pie) With Egg Butter

Recipe by Amis227
READY IN: 1hr 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Filling:
  • In a saucepan combine the water and rice. Bring to a boil.
  • Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
  • Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
  • Preheat oven to 450°F
  • Line a baking sheet with parchment paper.
  • For the Pastry:
  • In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
  • Shape the dough into a log and cut into 16 portions and shape each into a round.
  • On a lightly floured board, roll out each round into a 6-inch circle.
  • Spread about 3 tablespoons of filling evenly on each round.
  • 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.
  • Place on the prepared baking sheet.
  • In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
  • Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
  • Remove from the oven and brush again.
  • For the Egg Butter:
  • In a small bowl, cream the butter. Stir in the eggs.
  • Season with the white pepper and ground ginger, if desired.
  • Yield: 1 cup.
  • Cool the pastries and serve with the egg butter at room temperature.
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