Karjalanpiirakka

Step 1: Put 7 oz pudding rice and 1 ¼ cups water in a heavy pan and simmer over a medium heat until almost all the water is absorbed, about 8 minutes.

Step 2: Add 4 ¼ cups whole milk and bring back to a gentle boil, stirring. Turn the heat to low, cover and cook for 40 minutes, stirring often, until thick and creamy and the grains are soft. Stir in 1 tsp salt and ½ oz butter and leave to cool completely, ideally overnight.

Step 3: For the crust, mix 7 oz fine rye flour, 1 ¾ oz plain flour, ½ tsp salt and ¾ cup cold water into a firm, smooth dough. It should not stick to your fingers; rye dough feels clay-like. Roll it into a log and cut into 16 pieces.

Step 4: Heat the oven to its hottest setting, 275–575°F if possible, with a tray inside. Line a second tray with baking paper.

Step 5: On a well-floured worktop roll each piece into a very thin oval, about 15 × 10 cm and 1–2 mm thick, almost see-through. Thick crusts are the most common mistake; they bake hard and taste of raw flour. Stack the rounds with flour in between so they don't stick.

Step 6: Spread 2 heaped tablespoons of cold porridge down the middle of each oval, leaving a 2 cm border. Fold the border up over the filling and pinch it into small pleats all the way round with your thumbs and index fingers, leaving the filling visible in the middle.

Step 7: Set the pies on the lined tray, slide the paper onto the hot tray and bake for 10–15 minutes, until the porridge has brown speckles on top and the crimped edges are crisp and darkening at the tips.

Step 8: Mix 1 ¾ oz butter and 3 ½ tbsp milk and brush each pie generously as soon as it leaves the oven. Stack them under a clean tea towel for 10 minutes; the steam softens the crust.

Step 9: For the munavoi, boil 4 eggs for 10 minutes, cool in cold water and peel. Chop finely and mash with 3 ½ oz butter and ½ tsp flaky salt.

Step 10: Serve the pies warm with a spoonful of egg butter on top of each.