Finnish Karelian Pasties

Instructions

1. Prepare the rice filling
   In a medium saucepan, bring 1 cup water to a boil. Add the rice and cook until water is absorbed, about 5 minutes. Add the milk and half a teaspoon of salt. Reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally until the rice is very soft and creamy. Remove from heat and let cool completely.
2. Make the dough
   In a large bowl, mix the rye flour, all-purpose flour, and half a teaspoon of salt. Add water and oil, mixing until a smooth dough forms. Knead for 5 minutes until elastic. Cover with a towel and let rest for 10 minutes.
3. Roll out the pastries
   Preheat oven to 450°F (230°C). Divide the dough into 12 equal pieces. On a floured surface, roll each piece into a thin, oval shape about 7 inches long and 5 inches wide. The dough should be very thin, almost translucent.
4. Fill and shape the pasties
   Place about 2 tablespoons of the rice filling in the center of each oval. Spread it to an even layer, leaving a 1-inch border. Fold the edges over the filling about 1/2 inch and pinch to create the characteristic ridged edges. The pasty should be open in the middle, showing the filling.
5. Bake the pasties
   Place the pasties on a parchment-lined baking sheet. Bake for 15-20 minutes until the edges are crisp and lightly browned. Remove from oven and immediately brush with melted butter.
6. Prepare the egg butter
   While the pasties are baking, make the traditional egg butter topping. Mix the chopped hard-boiled eggs with softened butter and salt until well combined.
7. Serve
   Serve the pasties warm with a dollop of egg butter on top. They can also be enjoyed at room temperature for a traditional Finnish snack.