Carelian Pies

How Many? 

Serves 20

What Do We Need?

For filling:
1/2 cup water
3 cups whole milk
1 cup sushi rice
1 teaspoon kosher salt

For dough:
1 cup rye flour
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 cup water
1 tablespoon canola oil

For brushing:
1/2 stick unsalted butter
1/4 cup water
3/4 teaspoon kosher salt

How Do We Make It?

  1. For the filling: In a saucepan combine water, milk and rice. Bring to a boil then stir, cover, and cook over low heat for 20 minutes, stirring occasionally, until the liquid is completely absorbed and the rice is soft and creamy. Season rice porridge with salt and let cool for 20 minutes. Prepare the dough while rice is cooking.

  2. For the dough: Preheat oven to 520 degrees. Dust two baking sheets with rye flour.

  3. In a medium-sized bowl, combine rye flour, all purpose flour, and salt. Stir to combine. Add water and oil and mix until a stiff dough forms. Shape into a ball.

  4. On a lightly rye-floured surface, roll out the dough into a 1/8-inch thick round. Using a round cutter (3 inches in diameter), cut into circles. Roll the circles into thin round crusts. Use some flour to help with the rolling. Take the dough that’s left from cutting the rounds and repeat until no dough is left. Fill the crusts with a thin layer (2 tablespoons) of rice porridge, leaving at least a 2/5-inch space between filling and outer rim of crust. Start pinching and folding the dough over the filling, starting from the middle to make an oval-shaped pastry, leaving the center of the filling exposed. Place on the prepared baking sheet.

  5. Bake for 10 to 12 minutes until slightly browned. While pies are baking, melt butter and stir in water and salt. Remove pies from the oven and brush with the butter mixture.

  6. Enjoy warm or at room temperature. Serve with egg butter if desired.