Karjalanpiirakka (Karelian Pies)

Ingredients

• Rye flour (2 cups)
• Water (3/4 cup, for dough)
• Salt (1/2 teaspoon, for dough)
• Shortening or unsalted butter (2 tablespoons)
• Rice (1 cup, uncooked (preferably short-grain))
• Milk (2 cups)
• Salt (1/2 teaspoon, for rice filling)
• Eggs (2, hard-boiled)
• Butter (4 tablespoons, for egg butter)
• Salt (to taste, for egg butter)

Instructions

1. In a mixing bowl, combine the rye flour, 3/4 cup of water, and 1/2 teaspoon of salt. Knead the dough until it is smooth and elastic. If the dough is too dry, add a little more water, one tablespoon at a time.
2. Divide the dough into 12 equal portions and roll each portion into a thin round crust, approximately 5-6 inches in diameter.
3. In a saucepan, bring 2 cups of water to a boil and add the rice. Cook according to package instructions until the rice is tender and the water is absorbed.
4. Once the rice is cooked, gradually add the milk and 1/2 teaspoon of salt, cooking over low heat until the mixture thickens to a creamy consistency. Stir frequently to prevent sticking.
5. Preheat the oven to 400°F (200°C).
6. Place the rye crusts on a baking sheet lined with parchment paper. Spread a generous amount of the rice porridge on each crust, leaving a small border around the edges.
7. Bake in the preheated oven for about 15-20 minutes, or until the crusts are golden brown and crisp.
8. While the pies are baking, prepare the egg butter by finely chopping the hard-boiled eggs and mixing them with 4 tablespoons of softened butter and a pinch of salt in a bowl until well combined.
9. Serve the warm Karjalanpiirakka hot from the oven, topped with a dollop of egg butter.