Karelian Pies

Instructions

1. Prepare the rice filling
   In a large saucepan, combine rice and milk. Bring to a simmer over medium heat, then reduce heat to low. Cook uncovered, stirring occasionally, for about 30-40 minutes until the rice has absorbed most of the milk and the mixture is thick and creamy. Add 1/2 teaspoon salt and stir well. Remove from heat and let cool.
2. Make the rye dough
   In a large bowl, combine rye flour, all-purpose flour, and remaining 1/2 teaspoon salt. Gradually add water and oil, mixing to form a firm dough. Knead on a floured surface for 5 minutes until smooth and elastic. Cover with a kitchen towel and let rest for 10 minutes.
3. Shape the pies
   Preheat oven to 450°F (230°C). Divide the dough into 16 equal pieces. On a well-floured surface, roll each piece into a thin oval, about 5-6 inches long and 3-4 inches wide. Place 2 tablespoons of rice filling in the center of each oval, spreading it in a thick line but leaving the edges clear.
4. Fold and pinch the edges
   Fold the edges of the dough over the filling from both sides, pinching and crimping to form the traditional oval shape with an open center showing the filling. The edges should overlap the filling slightly but leave the center exposed.
5. Bake the pies
   Place the pies on parchment-lined baking sheets. Bake for 12-15 minutes until the crust is firm and the edges are slightly browned. Remove from oven and immediately brush with melted butter to soften the crust.
6. Prepare the egg butter (munavoi)
   While the pies are baking, hard-boil the eggs for about 8 minutes. Cool, peel, and chop finely. Mash the eggs with 2 tablespoons of softened butter and black pepper if using, until well combined but still slightly chunky.
7. Serve
   Serve the Karelian pies warm with a dollop of egg butter on top. They can also be enjoyed with butter alone or with cheese spreads. For traditional serving, place a pie on your palm, spread with egg butter, and fold to eat.