Karelian rice pie

Method

Mix rye flour, wheat flour and salt with warm water to form a soft, slightly sticky dough, then rest for 15 minutes. Cook the rice in milk with salt and pepper until tender and creamy, then cool slightly. Divide the dough into 4 portions and roll each very thinly into an oval shape on a floured surface. Spread the rice filling along the centre of each oval, leaving a border, then fold the long edges over the filling, pinching and crimping to create a boat shape with exposed rice in the middle. Brush the pastry edges with butter and bake at 220C on a greased baking tray for 20-25 minutes until golden brown. Serve hot with a knob of butter melting on top, traditionally accompanied by egg butter or chopped boiled eggs mixed with butter.