Karjalanpiirakka

Ingredients

• Rye flour dough
• 300 g cooked rice porridge
• 2 eggs
• 80 g butter
• Salt
• Milk for brushing

How to make it

1. Roll rye dough into thin ovals. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
2. Fill with rice porridge and crimp edges. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
3. Bake hot until the crust is firm. Bake in a fully preheated oven, usually 190-220C, until the top is golden and the center is hot; start checking after 20 minutes for pastries and after 45 minutes for larger roasts.
4. Brush with butter and serve with egg butter. Taste once more before serving. Add salt, acid, herbs or a spoon of sauce at the end while the dish is still hot.