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1
To make the filling, in a medium saucepan, combine the rice with the cup of water and bring to a boil.
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2
Add the milk and three tablespoons of the butter and reduce the heat to low.
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3
Cover and cook until the liquid is absorbed and the rice is creamy, adding more milk if necessary.
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4
This will take about one-and-a-half hours.
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5
Stir occasionally to prevent burning.
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6
Season with the salt and pepper and let cool.
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7
To make the pastry, combine the melted butter, water, salt and white flour in a large bowl and beat until smooth.
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8
Stir in the rye flour and mix until the dough is stiff and compact.
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9
Turn out onto a lightly floured surface and knead until smooth, about five minutes.
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10
Cover and refrigerate for up to one hour, if desired.
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11
To assemble the piirakka, preheat the oven to 425 degrees.
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12
Divide the dough into four pieces, and divide each piece into four balls.
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13
Roll out each ball on a lightly floured surface to form a five-inch circle.
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14
Place three tablespoons of the filling on each circle, spreading it to within one inch of the edge.
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15
Fold the uncovered edges of the dough over the filling, crimping them to form an oval-shaped pastry, but leaving the center of each one open.
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16
Make a glaze by melting the remaining butter with the half-and-half, stirring occasionally.
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17
Place the pastries on a lightly greased baking sheet and brush with the glaze.
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18
Bake for five minutes, then brush again with the glaze and bake for 10 minutes longer, or until golden.
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19
Brush once more after removing the pastries from the oven.
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20
Serve warm or cold with buttered egg salad.
