Ingredients: Dough: 1.5dl water, 1 tbsp of oil, three-fourth tsp of salt, 3dl rye flour, 1dl wheat flour.
Filling: rice porridge: 2.5dl water, 2dl rice, 7.5dl milk, half tsp of salt, butter.
Preparation: First make the filling. Stir the rice in boiling water and boil for 10 minutes. Add the milk and let boil slowly for 30 minutes. Add salt and let cool. For the crust stir cold water, oil, salt and flour in a bowl with a wooden spoon and mix into a solid compact dough. Divide the dough into three parts. Make a half-centimetre-thick sheet of dough and press with a glass to make smaller pieces. Flatten these smaller pieces thinly with a rolling pin or a piirakkapulikka, if you have one. Spread some rice porridge on each piece and turn the edges partly over the shell and press to close using index fingers. Place on a baking sheet and bake at 275°C for around 15 minutes. Brush with melted butter. You can also use mashed potatoes as a filling.
Indonesian cuisine:
Creamy salmon soup
Oven pancake
Vatruskat
