Finnish Karelian piirakkaa are a favourite with Hazel's family at any time of the year.
- 1⁄2 cup of warm milk
- 2 tbsp. butte
- 2 eggs, hard boiled and chopped
- 3 tbsp. soft butter
- For the Filling:
- In a saucepan combine the water and rice. Bring to a boil.
- Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
- Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
- Preheat oven to 220C
- Line a baking sheet with parchment paper.
- For the Pastry:
- In a medium-sized bowl, combine the water, salt, oil and rye and white flours to make a stiff dough.
- Shape the dough into a log and cut into 16 portions and shape each into a round.
- On a lightly floured board, roll out each round into a 6-inch circle.
- Spread about 3 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 centre to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the centre 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.
- Remove from the oven and brush again. Cover with a clean tea towel.
- For the Egg Butter:.
- In a small bowl, cream the butter. Stir in the eggs.
- Season with the white pepper and salt.
- Cool the pastries and serve with the egg butter at room temperature.