Karjalan Pies You Have To Try

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Karjalan Pies

"These savory pastries have been my favourite factor to consume in Finland. Rice porridge surrounded with the aid of a rye flour crust, baked till slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious crowned with ham, cheese, or just (real!) butter."

Ingredients :

2 cups water
1 cup raw white rice
2 cups milk
salt to taste
1/2 cup water
1 teaspoon salt
1 cup rye flour
1/4 cup all-reason flour, or as needed
3 tablespoons butter, melted

Instructions :

Prep : 50M	Cook : 16M	Ready in : 1H5M

Combine rice and water in a saucepan over medium warmness. Bring to a boil, then lessen warmth, cowl, and simmer for 20 mins, or until water is absorbed. Stir in milk, cover, and prepare dinner until milk is absorbed with the aid of the rice, approximately 20 minutes. Season with salt to flavor.
Preheat the oven to 450 ranges F (220 ranges C). In a medium bowl, stir collectively the salt and rye flour. Stir in water. Mix in all-motive flour 1 tablespoon at a time till dough is simply beyond the sticky level. Divide the dough into 16 identical quantities.
On a gently floured surface, roll every piece of dough out into a skinny circle 6 inches in diameter. The dough need to be as skinny as possible. Place approximately 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to inside 1 inch of the rims. Fold the rims of the dough upward, and crimp the edges with the intention to allow the pastries to maintain their form. Pinch the sides at each quit to shape a little boat. Place pastries about three inches aside on an ungreased baking sheet, and brush the tops with butter.
Bake for 10 to fifteen minutes in the preheated oven, till the dough is corporation, and the rice porridge is barely browned on the pinnacle. Serve heat.

Notes :

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