A staple of the Finnish diet (at least mine every day while in Finland) these simple rice and rye pies from Karelia are served everywhere we went, and I never seemed to tire of them. Although now usually bought pre-made, Finns take pride in making the perfect Karijalan piirakka.
2 deciliter water
(just under 1 c)
2 dl Wheat flour
(just over 1 c)
2 dl Rye flour
(just over 1 c)
RICE PORRIDGE FOR FILLING
(OR mashed potato for Perunapirakka)
1 c water
1c white sticky rice
1 liter milk
1 tsp salt
DIRECTIONS FOR DOUGH
Roll into a log, slice into 20 pieces, roll into balls.
Flatten, roll with flour to oval shape (with ?Kaulin? roller to be slightly thinner in center) so diameter is 17 cm.
Sprinkle dough pieces with rye flour and stack.
Remove excess flour when you add filling.
DIRECTIONS FOR PORRIDGE FOR FILLING
Boil water and add rice, let it boil for about 10 minutes until water is absorbed. (Easier to make in Teflon cooking pot.)
Add milk and let it slowly cook under a lid. Cook 40 minutes, stirring frequently but not too vigorously so rice grains stay whole.
Add salt afterwards and let it cool down.
Mix filling with 1 raw egg (optional).
Place filling in middle in eye shape with ? of width of dough is left on the side, fold it in softly
Crimp the edges with thumb and index finger.
Melt butter, you can add a little water or cream
With a brush, spread butter mixture on entire pirakka
Cook for about 15 to 20 min on upper shelf until they are slightly brown. Oven 275-325 degrees C (about 570 F)
After cooking pile them and cover with paper and then cloth to soften the crust
Serve with egg-butter mixture of half butter and half smashed cooked eggs.