Karelian Pies (Karjalanpiirakka)

Ingredients

• 2 cups Rye flour
• 1 cup Water
• 1/2 teaspoon Salt
• 1/2 cup Rice
• 2 cups Milk
• 2 tablespoons Butter

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Rye flour, 1 cup of Water, and 1/2 teaspoon of Salt. Knead the mixture by hand on a clean, dry work surface for 5-7 minutes until a smooth, elastic dough forms. Cover the dough with a clean cloth and let it rest at room temperature for 15 minutes to allow the gluten to relax.
2. 2In a medium heavy-bottomed saucepan, combine the 1/2 cup of Rice and 2 cups of Milk. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cook, stirring occasionally to prevent sticking, for 20-25 minutes, until the rice is tender and the mixture has thickened into a creamy porridge.
3. 3Remove the saucepan from the heat. Stir in 1 1/2 tablespoons of the Butter until it is fully melted and incorporated into the porridge. Let the rice porridge cool slightly for 10-15 minutes, or until it is warm but comfortable to handle, preventing the dough from becoming too soft.
4. 4Preheat your oven to 450°F (232°C). Divide the rested dough into 12 equal pieces. Roll out each piece of dough on a clean, dry work surface into a very thin, oval-shaped circle, approximately 4-5 inches (10-12 cm) long. Spoon about 1-2 tablespoons of the warm rice porridge onto the center of each dough circle, leaving a 1/2-inch (1.25 cm) border around the edges. Carefully fold the edges of the dough over the filling, crimping them tightly to create a raised rim and an open center, forming the traditional boat-like shape. Place the shaped pies on a large baking sheet.
5. 5Bake the Karelian Pies in the preheated oven at 450°F (232°C) for 15-20 minutes, or until the crusts are golden brown and slightly crispy.
6. 6While the pies are baking, melt the remaining 1/2 tablespoon of Butter in a small saucepan over low heat or in a microwave-safe bowl. Immediately after removing the pies from the oven, brush the melted 1/2 tablespoon of Butter generously over the hot crusts to add flavor and soften them. Serve the Karelian Pies warm.

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