Karelian Pies (Shellfish-Free)

Ingredients

• 1.5 cups Rye flour
• 0.5 cups All-purpose flour
• 0.75 cups Water
• 0.5 teaspoon Salt
• 0.5 cups Rice
• 2 cups Milk
• 2 tablespoons Butter
• 1 for brushing Egg

Instructions

1. 1In a large bowl, combine the 1.5 cups rye flour, 0.5 cups all-purpose flour, 0.75 cups water, and 0.5 teaspoon salt. Mix until a cohesive dough forms, then knead on a lightly floured surface for 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
2. 2While the dough rests, prepare the rice porridge: In a medium saucepan, combine the 0.5 cups rice and 2 cups milk. Bring to a simmer over medium heat, then reduce the heat to low. Cook, stirring occasionally to prevent sticking, for about 1 hour, or until the rice is very soft and the mixture has thickened into a porridge. Stir in the 2 tablespoons butter until melted and fully incorporated.
3. 3Preheat your oven to 450°F (232°C).
4. 4Divide the rested dough into 8 equal portions. On a lightly floured surface, roll each portion very thinly into a circle approximately 4 inches in diameter.
5. 5Place about 1-2 tablespoons of the prepared rice porridge in the center of each dough circle. Carefully pinch the edges of the dough upwards and towards the center, creating a boat shape that leaves the porridge filling exposed in the middle. Ensure the edges are sealed to contain the filling.
6. 6Arrange the formed pies on a baking sheet. Brush the pinched edges of the crust with the 1 for brushing egg.
7. 7Bake in the preheated oven for 15-20 minutes, or until the rye crust is firm and golden brown. The filling should be hot.
8. 8Serve the Karelian pies warm.

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