KARJALANPIIRAKAT (KARELIAN PIES)

20 pieces

Rice filling à

-          2 dl  Water

-          2 dl Porridgerice

-          8 dl Milk

-          ½  ts Salt                                                  ts = teaspoon

First of all take all ingredients and put them on the table. Boil water in a saucepan, and add rices into the boiling water. Cook until the water is absorbed. Pour milk in small portions. Blend porridge that it won´t burn.  When all the milk has added and the porridge is boiling turn the heat down Simmer  it at low heat about 30 – 40 minutes and  then add a little bit salt. Cool it.

Doughà

-          1 dl water

-          ½ ts salt

-          1 ¼ dl rye flour

-          1 ¼ dl white flour

-          15 g butter

Stir the flours and salt into water and knead into a solid dough. Form the dough into a bar on a well-floured baking board, and cut the bar into 20 pieces. Form little balls from the pieces and then flatten them. Sprinkle some rye flour onto the baking board, and with a rolling pin, roll a piece of the dough into as thin a round crust as possible.

When all the crusts are ready, fill the center of each crust with a thin layer of rice porridge. Fold the edges of the crusts and pinch tightly with your fingers forming oval shaped pies.

Place the pies onto a baking tray covered with greaseproof paper (or if you don´t have greaseproof paper you can butter the tray), and bake them at 275 – 300 degrees Celsius for 10 – 15 minutes, until they are golden brown.

Last thing to do is to brush them with melted butter.

Egg-Butter Spreadà

-          8 hard-boiled eggs

-          150 gr butter

-          ½ ts salt

Boil the eggs in water for at least 8 minutes. Rinse the boiled eggs under cold water and remove their shells. Use a fork to mash the eggs finely together with the soft butter, in a mixing bowl. Add some salt. Cover the bowl with plastic wrap and place into the fridge to cool.

Helka, Emma, Nelli & Hanna