Finnish
Karelian Pies
Finnish rye pastries filled with rice porridge
Time100 min
Servings8
Calories—
LevelHard
Ingredients
- Rice250 g
- Milk300 ml
- Butter40 g
- Rye flour250 g
- Salt1 to taste
- Water500 ml
Instructions
1
Make rye dough from rye flour, water, salt, and a little wheat flour if needed.
2
For the filling, cook a thick milk rice porridge and cool it completely.
3
Roll the dough into thin oval rounds.
4
Place rice filling in the center of each round.
5
Pleat the edges, leaving the filling exposed.
6
Bake at high heat until browned, then brush with butter.