Traditional Karelian Pies
recipe

A delightful Finnish pastry made from rye dough and filled with creamy rice porridge, typically enjoyed with melted butter and egg butter.
Preparation Time: Over 60 minutes
Serving Size: About 10-12 pies

Ingredients:

- Dough:
- 2 dl rye flour
- 2 dl wheat flour
- 1 dl water
- 1/2 tsp salt
- 2 tbsp butter or margarine
- Filling:
- 2 dl rice porridge rice
- 5 dl milk
- 1/2 tsp salt
- 1 tbsp butter
- For brushing:
- Melted butter (approx. 50 g)
- Egg butter:
- 3 boiled eggs
- 100 g butter
- Salt to taste

Instructions:

1. Cook the rice porridge in milk with salt until soft and creamy. Let it cool.
2. Prepare the dough by mixing rye flour, wheat flour, salt, and melted butter in a bowl. Gradually add water until the dough is smooth and elastic.
3. Divide the dough into about 10-12 pieces and roll each piece into a thin layer.
4. Place a tablespoon of rice porridge in the center of each dough piece. Fold the edges over and pinch tightly to seal.
5. Bake the Karelian pies in a preheated oven at 225°C (437°F) for about 30-40 minutes until golden brown.
6. Brush the hot pies with melted butter immediately after removing them from the oven.
7. Prepare the egg butter by mashing the boiled eggs with butter and seasoning with salt.
8. Serve the Karelian pies warm with egg butter.

Nutritional Information (per pie):

- Energy: 180 kcal
- Protein: 4 g
- Carbohydrates: 25 g
- Fat: 7 g
- Fiber: 2 g

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