To make the filling: combine the rice, salt, water and milk in a medium pot and cook it over medium heat and let it boil. Stir occasionally until the rice is creamy and develops a porridge texture. Then add butter and stir it until it is throughly mixed. Transfer the cooked porridge into a bowl and leave it to cool.

To make the crust: In a large bowl mix the rye flour, all purpose flour, salt, water and melted shortening. Mix it until it becomes smooth. Turn the dough out onto a flour board and keep working the dough with your hands until it is smooth. Then shape the dough into a ball.

Flatten it thoroughly and cut out circle pieces using a glass as the cutter. Then place a bowl over them to prevent them from drying and losing moisture. Take one piece of dough at a time and flatten it as thin as possible with a rolling pin.

Then fill the center of each piece of flattened dough with a thin layer of the rice porridge. Now fold the edges of the dough, starting in the center and going downwards, gently pinch the dough between your fingers and create nice waves along the pie. Repeat on the other half.

Bake at 450°F degrees for 15 minutes or until golden brown. Then brush the pies with melted butter immediately upon taking them out of the oven. Place the pies onto some kitchen paper and cover them with a kitchen towel to let them soften.

Boil the eggs in water for at least 8 minutes. Rinse the boiled eggs under cold water and remove their shells. Use a fork to finely mash the eggs together with the soft butter in a bowl. Add some salt and black pepper. Cover the bowl with plastic wrap and place them into the fridge to cool.

Serve hot or cold, with the Egg Butter. They are soooo good! Enjoy! 😉