Riisipiirakka

Riisipiirakka is a traditional Finnish dish made with a rye crust and filled with rice porridge.

Ingredients - Serves 12

In a large bowl, combine the rye flour, cold butter, cold water, and salt. Mix until the dough comes together.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
In a saucepan, bring the milk to a boil. Add the rice and reduce the heat to low. Cook, stirring occasionally, until the rice is tender and the mixture has thickened, about 20 minutes.
Stir in the sugar and butter until well combined. Remove from heat and let the rice porridge cool.
Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch.
Cut out circles from the dough using a round cookie cutter or a glass.
Place a spoonful of the rice porridge in the center of each dough circle.
Fold the edges of the dough over the filling, creating a half-moon shape. Press the edges to seal.
Place the riisipiirakka on a baking sheet lined with parchment paper.
Brush the tops of the riisipiirakka with beaten egg.
Bake for 20-25 minutes, or until the crust is golden brown.
Serve warm or at room temperature.