BAKING

KARJALAN PIIRAKKA

25 medium

crust:
1 cup (2 dl) cold water  
1 tl salt
2 cups (4 dl) ryeflour    
1 cup (1 dl) wheatflour 
for basting:
1,5 dl  melted butter   
Filling
1 cup (2 dl) water    
4 cups(1 l)  milk      
1 cup (2 dl) short grain rice
1 tl salt
EggButter:
3 eggs
1/4 lb (100–150 gr) butter
salt

Filling:

In a saucepan combine the water and rice. Bring to a boil.
Stir, cover, and cook over low heat, stirring occasionally untill water has been absorbed.
Add the milk, cover, and continue cooking, stirring occasionally 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 Crust:
In a medium-sized bowl, combine the cold water, salt, and rye and flours to make a dough, it will be a bit sticky.
Shape the dough into a log and cut into 20 - 25 portions and shape each into a round. Use rye flour to prevent teh dough sticking into the board and hands.

On a lightly floured board, roll out each round into a (6-inch) thin circle.

Sprinkle each round lightly with flour, stack and cover with towell or plastic wrap (to prevent drying)
Brush off extra flour. Spread about 1- 2  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 and some dark spots on the filling.
Remove from the oven and brush again with melted butter or butter-milk(water) mixture.
Serve warm with eggbutter.