Karelian pie

I did some Karelian pies with my friends and they tasted so good... I've done these before but now I changed the recipe a little.

~30 pies

Filling:
5dl water
2,5dl porridge rice
1 l(liter) full fat milk
2tsp salt

Crust:
2dl cold water
2tsp salt
2dl wheat flour
~3,5dl rye flour

Greasing:
50g margarine
1dl water

Filling:
1. Boil the water and add the rice in it. Remember to mix the rice so that it won't burn. Let the rice absorb the water (~10min).

2. Add the milk and salt and let the mistura boil in medium heat (~30-40min). Remember to mix at least every 20 seconds so that it won't burn! You have to keep and eye on this one. When done, let it cool down.

Crust:


1. Mix the salt and flours to cold water. Create a nice, firm dough.

Making the pies:
1. Take about 1/5 of the dough and roll it to be about 0,5cm thick (use enough flour so that the dough won't stick to the table/rolling pin).

2. With  a round glass cut pieces (about 6-7cm in diameter) from the rolled dough.

3. Roll the pieces to be round, thin discs.

4. Add some rice porridge to the center (~1cm thick layer). Leave about 2cm space from the edges.

5. Flip the two opposite side edges on top of the rice. Start to pinch the edges to form a nice, neat sides to the pie. (I use my thumb and index finger.)

6. Bake the pies in the oven in 275'C for around 10-15min. 

Greasing:
1. Put the water and margarine to a pot and melt them together.

2.  Drown the baked pies to the margarine-water mixture and put them then on a paper towel to cool down and absorb the margarine mixture.


Enjoy the Karelian pies with some egg-butter spread (spread made of butter and hard boiled eggs) or just as they are. :)