Finnish Egg Butter with Karelian Pies (Munavoi and Karjalanpiirakka)

Ingredients

• 1 cup water
• 1 cup short-grain rice (such as sushi or pudding rice)
• 4 cup whole milk
• 1 tsp salt (divided)
• 1.5 cup rye flour
• 0.5 cup all-purpose flour
• 0.75 cup water (for the dough)
• 4 eggs (hard-boiled)
• 0.5 cup unsalted butter (softened, for the egg butter)
• 2 tbsp unsalted butter (melted, for brushing)

Steps

1. 1

   Prepare the rice porridge filling: In a heavy-bottomed saucepan, bring 1 cup of water to a boil. Add the rice and cook until the water is absorbed.

2. 2

   Pour in the milk and bring to a gentle simmer. Lower the heat and cook, stirring occasionally to prevent sticking, for about 45-50 minutes until the rice is soft and the mixture is thick. Season with half the salt and let cool completely.

3. 3

   Preheat your oven to 475°F (250°C).

4. 4

   Make the dough: In a bowl, mix the rye flour, all-purpose flour, remaining salt, and 0.75 cups of water until a stiff dough forms.

5. 5

   Turn the dough onto a floured surface and roll it into a log. Cut into 12-16 equal pieces and roll each into a very thin circle or oval, about 6 inches in diameter. Keep the dough covered with a damp cloth so it doesn't dry out.

6. 6

   Spread about 2 tablespoons of the cooled rice porridge in the center of each dough circle, leaving a 1-inch border.

7. 7

   Fold the edges of the dough over the filling and pinch or crimp the edges with your fingers to create the traditional oval shape with a ruffled border.

8. 8

   Place the pies on a baking sheet lined with parchment paper. Bake for 12-15 minutes until the crust is crisp and the rice is slightly browned on top.

9. 9

   Immediately after removing from the oven, brush the crusts with melted butter (optionally mixed with a little hot water or milk) to soften them. Cover with a towel and let rest.

10. 10

    Make the egg butter (Munavoi): Peel the hard-boiled eggs and place them in a bowl. Use a fork to mash them into small pieces.

11. 11

    Add the softened butter and a pinch of salt to the mashed eggs. Mix until well combined but still slightly chunky.

12. 12

    Serve the warm Karelian pies topped generously with the egg butter.

Notes

The key to a good Karelian pie is rolling the rye dough as thin as possible. If the crusts feel too hard after baking, dipping them briefly in a mixture of hot milk and melted butter before covering them to rest will soften them perfectly.

Nutrition per serving

• breakfast
• snack
• Finnish
• rye
• eggs
• vegetarian
• baking