Finnish Karelian Pies

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1. 1Step 1: Bring water to a boil in a kettle. Add some butter if your milk is not very fatty. Add the rice and cook until the water is absorbed.
2. 2Step 2: Add milk and bring to a boil whilst frequently stirring. Simmer at a low heat for about an hour (time depends on the rice you use). Season the rice porridge with salt.
3. 3Step 3: Let the rice filling cool down.
4. 4Step 4: Stir the flours and salt into water and knead into a solid dough.
5. 5Step 5: With a rolling pin flatten half of the dough on a well-floured baking board. Rye/wheat flour mixture (50/50) is good for that.
6. 6Step 6: Place the pies onto a baking tray covered with baking paper.
7. 7Step 7: Bake the Karelian pies at 275°C for 10 – 15 minutes, until the porridge is golden brown.
8. 8Step 8: When the pies are removed from the oven, brush them with melted butter or a butter and water / milk mixture.
9. 9Step 9: After buttering, cover the pies with baking paper and a kitchen towel to soften.
10. 10Step 10: Boil the eggs in water for at least 8 minutes. Rinse the boiled eggs under cold water and remove their shells. Use a fork to mash the eggs finely together with the soft butter, in a mixing bowl. Add some salt if needed.