Karelian

Description
Rye-crusted pastries with egg butter
 * 60 minutes preparation
 * 4 servings,

Filling

 * 2 cups water
 * 1 cup uncooked rice
 * 2 cups milk
 * salt

Crust

 * ½ cup water
 * 1 teaspoon salt
 * 1 cup rye flour
 * ¼ cup all-purpose flour

Baste

 * ½ cup butter melted

Egg butter

 * ½ cup butter at room temperature
 * 2 hard-boiled eggs, chopped
 * pinch freshly ground white pepper (optional)
 * pinch ground ginger (optional)

Filling

 * 1) In a saucepan combine the water and rice. Bring to a boil.
 * 2) Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
 * 3) Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
 * 4) Season with salt.
 * 5) Preheat oven to 500°F.
 * 6) Line a baking sheet with parchment paper.

Crust

 * 1) In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
 * 2) Shape the dough into a log and cut into 16 parts. Shape each part into a round.
 * 3) On a lightly floured board, roll out each round into a 6-inch circle.
 * 4) Spread about 3 tablespoons of filling evenly on each round.
 * 5) Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about ½-inch of the crust to overlay the filling and leaving the center of the filling exposed.
 * 6) Place on the prepared baking sheet.
 * 7) In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
 * 8) Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
 * 9) Remove from the oven and brush again.

Egg butter

 * 1) In a small bowl, cream the butter.
 * 2) Stir in the eggs.
 * 3) Season with the white pepper and ground ginger, if desired.
 * 4) Serve the egg butter at room temperature.
 * 5) Cool the pastries and serve with the egg butter.