Karjalanpiirakka or Karelian pie

To prepare the rice pudding, bring the milk to a simmer and then add the rice. Let the rice cook until the mixture is thick and the rice is cooked. About 20 minutes over high heat with the lid on.

Be careful when cooking—the rice pudding can easily boil over! Keep an eye on it at all times.

Heat your oven to 250°.

In your food processor, add the rye flour, wheat flour, water, oil and a pinch of salt. Then start kneading (the dough forms very quickly, 2 minutes of kneading are enough).

For people who don't have a food processor, you can make your dough mixture very simply in a bowl with a wooden spoon.

Remember to flour your work surface well because the dough will stick a little. Then roll out the dough to a thickness of 3mm.

Take a round cookie cutter of about 7cm and form the dough into discs.

Then, roll out each circle into an oval of about 14cm by 17cm.

Place the rice pudding filling in the center of each oval, leaving a 1cm margin on the sides to fold them over.

Now we come to the most complex part of this recipe. You have to shape the karjalanpiirakka.

To do this, start at the bottom of your oval and, with both hands, take the dough and pinch it over the rice pudding. Continue this way for the whole oval.

I suggest you watch my video at the beginning of the recipe to succeed in this part.

Once your karjalanpiirakka are formed, place them on a baking sheet covered with baking paper.

Bake them at 250° for 12 minutes.

I advise you to put aluminum foil on your piiraka after 8 minutes of cooking. This will allow them to continue baking without burning.