Karelian pasty

Method

Mix rye flour, plain flour and salt in a bowl. Pour boiling water over the flour and stir until a soft dough forms, then add melted butter and knead until smooth. Cover and rest for 30 minutes. Meanwhile, prepare the filling by bringing water to the boil, adding salt and rice, then simmering for 5 minutes before adding milk and cooking gently for 20 minutes until creamy, seasoning with salt and pepper. Divide the dough into 12 pieces and roll each between two sheets of cling film into thin ovals. Spread 2 tablespoons of rice filling on each oval, fold the edges up and over to create a boat shape with exposed filling in the centre. Place on greased baking trays and bake at 220°C for 20-25 minutes until golden. Serve hot with butter spread over the filling.