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Karelian Pies - KarjalanpiirakatBy evert Category: Breads, rolls, and pastries IngredientsThis recipe makes about 16 pies;1 dl water 1 tsp salt c. 2 dl rye flour 0,5 dl wheat flour Filling: 1 l milk, 2 dl uncooked short-grain rice, 1 tsp salt To moisten: margarine & water Instructions:1. Add the flour and salt to the water and mix into a solid, compact dough.2. heat the milk and sprinkle in the rice. Simmer at least for 30 minutes to make a thick porridge. Season with salt. 3. Form dough into a bar and divide into parts. Roll into balls and flatten into cakes. 4. Sprinkle table and hands with rye flour. Roll the cakes into thin sheets with a special rolling pin. 5. Spread some filling on each sheet, turn the edges partly over the filling, and press to close. Put on baking sheet and bake in the hottest possible oven. When the bottom of pasties is slightly browned and the rice filling has a few brown spots, the pasties are ready. 6.brush them well with melted margarine and water mixture. 7.Place the pasties, separated with baking paper, in a bowl and cover with a towel to soften crusts. Extra Notes:Karelian pies, Finnish name Karjalanpiirakat are originally from East-Finland, Karelia. Most of old Karelia belongs to Russia nowadays, because soviet army captured most of east Finland during WW2. I like these very much. Try them!!
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