Karelian Pastry

Instructions

1. Rinse rice under cold water until water runs clear. In a pot, bring 2 cups of water and 1/2 teaspoon of salt to a boil. Add rice, reduce heat to low, cover, and simmer for 10 minutes until water is absorbed.
2. Add milk to the pot with rice, stir, and simmer uncovered over low heat for about 30-40 minutes, stirring occasionally, until rice is tender and mixture is thick. Set aside to cool.
3. Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
4. In a bowl, combine rye flour, all-purpose flour, and remaining 1/2 teaspoon of salt. Gradually add 1/2 cup of water, mixing until a firm dough forms.
5. Divide dough into about 12-14 equal pieces. Roll each piece into a ball and flatten it into a thin oval shape, about 5 inches long and 4 inches wide, on a floured surface.
6. Place a spoonful of the cooled rice porridge onto the center of each oval. Fold the edges of the dough up and over the filling, pinching and pleating them to create a crimped border.
7. Arrange the pastries on the prepared baking sheet. Brush the edges with melted butter and bake for 15-20 minutes, until the edges are crisp.
8. While pastries bake, prepare the egg butter. Hard boil the eggs, peel, and chop them finely. Mix the chopped eggs with 2 tablespoons of melted butter and a pinch of white pepper.
9. Remove pastries from the oven and brush them with additional melted butter. Let cool slightly, then serve warm with a dollop of egg butter on top.