Karelian pasties 

Ingredients:

• 1 decilitre water
• ½ – 1 tsp salt
• 2½ decilitre rye flour

Rice filling:

• 2,5 decilitre water
• 1 litre milk
• 2,5 decilitre rice
• 1 tsp salt

1. Rinse the rice and place it in boiling water. Simmer until most of the water is absorbed.Add the milk, lower the heat to a minimum, and partially cover the pot. Simmer until the milk has been absorbed and the rice has turned into a thick porridge. Season with salt and leave to cool.
2. Add the flour and salt to the water and mix into a solid, compact dough.
3. Form the dough into a strip and divide into 12 pieces.
4. Roll the pieces into flat thin ovals.
5. Spread some filling on each oval. Then fold the sides towards the center, pinching and making neat pleats along the edge.
6. Bake at 300 ºC for about 10 minutes.
7. Brush them well with melted butter or a butter and water mixture.
8. Place the pasties, separated with baking paper, in a bowl and cover with a towel to soften the crusts.
9. Serve warm with butter or egg butter which is made by mixing equal parts of butter, (cottage cheese) and chopped hard-boiled egg.