Karelian pasties and egg-butter Dough 1 cup water 2 cups rye flour 1/2 cup white flour 1 tsp salt Rice filling 1 cup short-grain rice (porridge rice) 1 quart milk 2 cups water 1 tsp salt 2 eggs Glazing butter milk Egg-Butter Spread 4 hard-boiled eggs 5 oz butter 1/2 tsp salt Rice filling 1) Bring water to a boil in a saucepan with a thick bottom. Add rice and cook until water is absorbed. Add milk and bring to a boil whilst frequently stirring. Simmer at a low heat for approximately 30 - 40 minutes, until cooked. Season porridge with salt and aside to cool. Add eggs once the porridge has cooled, stir well. Crusts 1) Stir flours and salt into water and knead into a solid dough. Form dough into a bar on a well-floured baking board, and cut the bar into 10-20 pieces. Form little balls from the pieces and flatten them. 2) Sprinkle some rye flour onto baking board, and with a rolling pin, roll a piece of dough into a very thin round crust. Place ready-made crusts into piles (sprinkle rye flour between them!). Cover crusts with a kitchen towel to prevent them from becoming dry. 3) When all crusts are ready, fill the center of each crust with a layer of rice porridge. Fold the edges of the crusts towards the centre and pinch the edges tightly with your fingers forming oval shaped pies. Place pies onto a baking tray covered with greaseproof paper, and bake at 450-475 degrees F for 10 - 15 minutes, or until golden brown. 4) Put some milk and butter into a saucepan and heat the milk enough to melt the butter. 5) When the pies are removed from the oven, sink them into warm butter and milk mixture for a short while. After that place the pies onto a greaseproof paper and cover with a kitchen towel to soften. Egg-Butter Spread 1) Boil eggs in water for 8 minutes. Rinse boiled eggs well under cold water and remove their shells. Let the eggs cool. Mash eggs with a fork finely together with soft butter in a bowl. Add some salt.
Please report any bad links..Thanks, Buzz
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection