Karelian pies made from rye flour

Ingredients

• 1.5 st. l. butter
• dill - 1 bunch
• fine sea salt - 1 tsp.
• 10 medium potatoes
• milk - 200 ml
• large egg - 3 pcs.
• dill (greens)
• parsley (greens)
• 50 g butter
• white round grain rice - 1 cup
• 50 g of green onions
• fine sea salt - 1 tsp.
• milk - 1 l
• 1 glass of water
• parsley - 1 bunch
• 500 g rye flour
• fine sea salt - 1 tsp.
• water - 200 ml

Cooking

Step 1

To prepare the rice filling, rinse the rice several times. Boil water in a saucepan, add rice, bring to a boil and let simmer for 2 minutes. Pour in milk, salt and bring back to a boil. Cook for 10 minutes, stirring occasionally. The rice should be well cooked. Remove from fire and let cool. Add finely chopped onion and parsley to the cooled rice. Mix. To prepare the potato filling, boil the potatoes in their skins. Allow to cool slightly, peel and mash into a puree. Heat milk, pour into potatoes. Add butter, salt and chopped dill. To prepare the dough, pour water into a bowl, add flour and salt, knead well. Sprinkle the work surface liberally with flour. Lay out the dough and roll it into a sausage with a diameter of 3–3.5 cm. Cut it into 15 pieces. Roll each piece into a cake with a diameter of 10 cm. Shake off excess flour from the cakes, put 2 tbsp in the middle of each. l. fillings. Crimp the edges, leaving the center open. Preheat oven to 300°C. Put the pies on a greased baking sheet, put in the oven and bake for 10 minutes. Grease the finished pies with melted butter. Cover with parchment and leave for 20 minutes. Make egg butter paste. To do this, hard boil the eggs and chop finely. Melt butter. Wash and chop greens. Pour oil into the mixture of eggs and herbs. Salt to taste, stir. Serve with pies.