Karjalanpiirakat — Karelian rice pies

Karjalanpiirakat — Karelian rice pies. Water, Table salt, Dark rye flour.

Valio

60 + 55 min · 20

Ingredients

• 300 g Water
• 6 g Table salt
• 75 g Dark rye flour
• 100 g Unenriched white all-purpose wheat flour
• 50 g Butter
• 160 g Uncooked short-grain white rice
• 950 g Whole milk

Preparation

1. Bring 200 g water to the boil, add the rice and cook until absorbed. Gradually add 850 g milk and simmer gently for 35–40 minutes, stirring often, until thick and tender. Add half the salt, cool promptly in a shallow container and refrigerate until cold.
2. Mix the remaining 100 g water and salt with the rye flour, 85 g wheat flour and 12.5 g melted butter. Knead briefly. Divide into 20 balls and roll into very thin ovals with the remaining flour; keep covered to prevent drying.
3. Heat the oven to 275°C. Spread the cold rice filling along each oval, leaving the edges free. Fold and pinch the edges around the filling, leaving the centre open. Place on a baking tray and bake for 10–15 minutes until the crust is firm and lightly coloured.
4. Warm the remaining 100 g milk with the remaining butter. Brush over the hot pies and cover with a clean towel for 10 minutes to soften the crust.