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Karelian Pasties / Karelska piroger

Dough:
2 dl cold water
2 teasp. salt
4 dl rye flour
1,5 dl wheat flour

Porridge:
2 dl rice (porridge grade)
3,5 dl water
1 l milk
some salt
one egg to cooled porridge

Add dough ingredients to water and knead into thick dough.
For porridge, heat water near boiling point and add rice and salt. Let it stew on a mild heat while stirring frequently. After the water water has almost boiled out, stir in the milk slowly. Let the porridge stew until the rice is soft. It usually takes quite a long time, depending on the rice used. Mix the egg in porridge only after it has cooled down.

Bake the pasties in hot oven at 300 C until the egg in porridge is done and it starts getting "freckles".