Karjalanpiirakka

Ingredients

• 120 g Short Grain Rice
• 1.75 tsp Salt
• 140 g Rye Flour
• 40 g Wheat Flour
• 1.1 l Water
• 2 pcs Egg
• 400 ml Whole Milk
• 70 g Butter

Method

1. In a small saucepan over low heat, simmer {short_grain_rice} with {whole_milk} and {salt}, stirring often for even cooking, until the grains are swollen and the porridge is creamy and thick but still spoonable. Spread it out to cool so it firms slightly and is easier to shape.
2. Place {egg} in a small pot, cover with {water}, bring to a gentle boil, then cook until the yolks are firm. Cool under cold running water so they peel cleanly and do not overcook.
3. In a bowl, combine {rye_flour}, {wheat_flour}, {salt}, and {water} into a firm dough. Knead briefly just until smooth, because overworking makes the crust tougher to roll thin.
4. Heat the oven with a heavy baking tray inside to very hot. Divide and roll the dough nearly translucent into small ovals, spoon {short_grain_rice} porridge into the center, then crimp the long edges upward around the filling to make the traditional canoe shape.
5. Slide the pasties onto the hot tray and bake at high heat until the crust blisters, the edges darken in spots, and the filling looks set but still moist.
6. In a small bowl, whisk melted {butter} with warm {water} until glossy. Brush it over the hot pasties right away so the crust softens instead of turning dry and hard.
7. Peel and finely mash the cooked {egg} with softened {butter} and a pinch of {salt} until creamy but still a little textured. Taste and adjust the seasoning so the topping stays rich and bright.
8. Let the brushed pasties sit briefly so the crust relaxes, then spoon over the {egg} butter and serve warm.