The description of Karjalan Pies
This direction is simply just like the direction I got from a mom (old Finnish grandma) World Health Organization showed ME a way to build them before I left the country. She, after all, created them while not a direction, and that I roughly tried to repeat it down into a direction, and it came out just about like this.
FYI, there are a unit 2 sorts of rye flour: course (or regular) rye flour and fine rye flour. Use the course flour for this since you will be compounding flour in with it. Also, you will find yourself putt concerning an equivalent quantity of flour in as rye flour, therefore you do not have to be compelled to bang one tablespoon at a time, you'll be able to virtually double it initially and so add slowly till the feel is correct.
you'll be able to conjointly add fixings to the butter to coat prime, and you'll be able to conjointly brush them once more whereas they are kitchen appliance if you would like them super golden brown and soft, however, it's hardly necessary.
For the rice, try and use a dish or short grain rice, however if you cannot notice it, I believe Thai bush rice is that the next best. Also, these area unit best with milk and real butter.
Finns sometimes serve these by spreading butter on prime, followed by some style of cheese (usually Edam). it's totally common to eat them with ham, and you'll be able to extremely placed on no matter you would like (tomato, lettuce, etc.).
plenty of labor, however, value it!