Finnish Karelian Pies

Instructions

1. Prepare the rice filling
   In a medium saucepan, bring milk to a simmer over medium heat. Add rice and 1/2 teaspoon salt, then reduce heat to low. Cook uncovered, stirring occasionally, for about 30-40 minutes until the rice has absorbed most of the milk and has a thick, porridge-like consistency. Remove from heat and let cool completely.
2. Make the rye dough
   In a large bowl, mix the rye flour, all-purpose flour, and remaining 1/2 teaspoon salt. Gradually add warm water while mixing to form a firm dough. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Cover with a kitchen towel and let rest for 10 minutes.
3. Roll out the pastries
   Divide the dough into 12-15 equal pieces. On a well-floured surface, roll each piece into a thin oval shape, approximately 4x6 inches. The dough should be very thin, almost translucent.
4. Fill the pastries
   Place 2-3 tablespoons of the cooled rice filling in the center of each oval, spreading it in an even layer but leaving about 1/2 inch border around the edges.
5. Shape the pies
   Fold the edges of the dough over the filling about 1/2 inch and pinch to create a raised ridge. The traditional shape is oval with the edges crimped to create a boat-like appearance. Place the shaped pies on parchment-lined baking sheets.
6. Bake the pies
   Preheat oven to 450°F (230°C). Bake the pies for 15-20 minutes until the edges are crisp and slightly darkened. Remove from oven and immediately brush with melted butter to soften the crust.
7. Prepare the egg-butter (munavoi)
   Mix the softened butter with chopped hard-boiled eggs and dill (if using) until well combined. This traditional topping is called 'munavoi' in Finnish.
8. Serve
   Serve the Karelian pies warm with a generous dollop of egg-butter on top. They can also be enjoyed at room temperature for breakfast or as a snack.