Karelska piroger

By Culiora

Traditional Finnish rye pastries with a thin rye crust and a creamy rice porridge filling. These savory pastries are a staple of Karelian cuisine.

• Servings: 15
• Prep time: 45 min
• Cook time: 20 min
• Total time: 65 min

Ingredients

• 1.5 cups Rye Flour
• 0.5 cup All-purpose Flour
• 0.75 cup Water
• 1 tsp Salt
• For the Filling (Rice Porridge)
• 1 cup Water
• 0.5 cup Rice
• 2 cups Milk
• 1 tbsp Butter
• 0.5 tsp Salt

Instructions

1. Prepare the rice porridge: Combine water and rice in a saucepan. Bring to a boil, then reduce heat and simmer until water is absorbed. Add milk and salt, and continue to simmer on low heat, stirring frequently, until the porridge is thick and creamy (about 30-40 minutes). Stir in butter. Let cool completely.
2. Make the dough: In a bowl, combine rye flour, all-purpose flour, and salt. Gradually add water and knead until a firm, smooth dough forms. Divide the dough into about 15-20 small pieces.
3. Roll out each piece of dough into a very thin, oval-shaped disc (about 10-12 cm long).
4. Place a spoonful of cooled rice porridge in the center of each dough oval.
5. Fold the long sides of the dough over the filling and crimp the edges with your fingers, leaving the center of the filling exposed.
6. Preheat oven to 250°C (475°F).
7. Bake the pirogs for 10-15 minutes, or until the crust is golden brown and crispy.
8. While warm, brush the baked pirogs with melted butter or a mixture of butter and milk. Serve warm, traditionally with egg butter (chopped hard-boiled eggs mixed with butter).