CARELIAN RICE PIE

The old Finnish Carelia which now belongs to Russia, had once a rich gastronomical tradition in baking pies, based on rye flour. Till to day the ability has survived among the Carelian World War II refugees and the local cuisine is very popular all over the Finland. Here I will introduce to my readers one of the most successful pie from their cooking book.
THE AUTHENTIC CARELIAN RICE PIE (size when closed 10cmx15cm, weight 35g)

Ingredients for the filling: rice, cow milk (I use always goat milk),water,salt and churned butter.

Ingredients for the wrapper: rye flour,some wheat flour ,salt and water.

Ingredients for the unction: melted salty churned butter.

Make a thin porridge from the rice and  and season it with salt and butter.
Make thin  oval wrappers from the tough rye   dough .Normally done with "pulikka" but you can do it with pasta machine using position 5 as last number. The wrappers must be so thin, that you can see some light through them.
Spread a thin layer of cooled porridge in the middle of the oval wrapper and close them so that the porridge emerges from  the middle of the pie, and gives a white contrast to the brown rye.
Bake the pies in a very hot oven about 10-15 minutes.
Oil the pies with melted butter and serve with minced eggs  mixed with butter.

 Drinking proposal: Beer, ale or lager.

CHEF THOR