Karjalanpiirakka - Finnish Karelian Pies

TO MAKE THE FILLING

Step 1: Place milk, water, rice and salt into a large saucepan and bring to a simmer. Be sure to stir regularly and when it starts to thicken stir continuously so it does not stick to the bottom. It is ready once thickened and all the liquid is absorbed. It will resemble porridge.

TO MAKE THE CRUST

Step 2: Mix cold water, salt, rye flour and plain flour into a hard dough. Roll the dough into a log and cut it into 24 pieces.

Step 3: Roll each piece into a ball and press into a flat round cake on a floured board. Using a rolling pin, roll each cake into a paper thin round shape, about 8 or 9 inches round. Use flour sparingly to ensure surface and dough do not stick. Stack up the rolled out circles with a sprinkle of rye flour in between each sheet.

Step 4: Once the filling has cooled down brush excess flour off of a crust round and spread about 2 tablespoons of rice porridge in the middle of the dough in an oval shape. Ensure the filling reaches the top and bottom of the circle but leave an empty border all around. Start to shape the piirakka by pinching the top end into a point, then with hands on either side of the circle pinch in the sides every few inches. As you pinch, the dough will drag in, making a sort of ruffled effect. Pinch the bottom end to a point (like you did at the top).

Step 5: Place finished piirakat onto a parchment lined baking tray and bake in the oven at 240oC for approx 20 – 25 minutes or until the crust is crispy and lightly browned. Make the munavoi while they bake. After you remove from the oven brush the top with butter while hot. Cover the filling with munavoi, if using, and EAT!

TO MAKE THE MUNAVOI

Step 6: Combine the mashed boiled eggs with the softened butter, salt to taste. It's like making egg salad with butter instead of mayo! You'll be hooked!