Carelian Rice Pie

Carelian Rice Pie is origin from eastern Finland where it has been almost daily food. In old times  the filling was a porrige made from barley grits. It has a very thin wrapper made from rye,wheat,salt and water. In modern kitchen  you can use pasta-machine to make them faster and easier.
The filling is rice porrige made in water and milk and mixed with little bit butter and salt.
The wrapper must have an oval form and you close it partly with fingers so that the center is not covered and you can see the white porrige.(filling very thin max .1.5 cm)
Bake them in 220C for 10-15 minutes till the center is yellow brownish.
Serv with melted butter or butter mixed with boiled and crushed eggs.

CHEF THOR