Karjalan Piirakka (Karelian Pie) With Egg Butter

Ingredients 

• ¹⁄₂ cup butter, melted

• Filling

• 2 cups water
• 1 cup uncooked rice
• 2 cups milk
• salt

• Crust

• ¹⁄₂ cup water
• 1 teaspoon salt
• 1 cup rye flour
• ¹⁄₄ cup all-purpose flour

• Egg Butter

• ¹⁄₂ cup butter, at room temperature
• 2 hard-boiled eggs, chopped
• 1 pinch fresh ground white pepper (optional)
• 1 pinch ground ginger (optional)

Directions

For the Filling:

• in a very cooking pan mix the water and rice. arouse a boil.

• Stir, cover, and cook over low heat for twenty minutes, stirring sometimes.

• Add the milk, cover, and continue cookery till the milk is totally absorbed and also the rice is soft and creamy.

• heat kitchen appliance to 450°F

• Line a baking sheet with parchment paper.

For the Pastry:

• in a very medium-sized bowl, mix the water, salt, and rye and white flours to form a stiff dough.

• form the dough into a log and dig sixteen parts and form every into a spherical.

• On a gently floured board, roll out every spherical into a 6-inch circle.

• unfold regarding three tablespoons of filling equally on every spherical.

• Fold 2 opposite edges of the pastry over the filling associated crimp the perimeters of the dough toward the middle to form an oval-shaped pastry, permitting regarding 1/2-inch of the crust to overlay the filling and going the middle of the filling exposed.

• Place on the ready baking sheet.

• in a very little bowl, stir along the dissolved butter and hot milk and surface the pastries.

• Bake for ten to fifteen minutes, brushing once throughout baking, till the pastries area unit golden on the perimeters.

• take away from the kitchen appliance and brush once more.

For the Egg Butter:

• in a very little bowl, cream the butter. Stir within the eggs.

• Season with the white pepper and ground ginger, if desired.

• Yield: one cup.

• Cool the pastries and serve with the egg butter at temperature.

source http://recipetocooking.blogspot.com/2018/12/karjalan-piirakka-karelian-pie-with-egg.html

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