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FIRST MAKE THE FILLING:
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1. Wash the rice and cook in sufficient milk to give a stiff consistency.
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2. Season well, add the chopped hard-boiled eggs and allow cooling before using.
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NOW MAKE THE PASTRY:
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1. Sieve the flour into a bowl, add the oatmeal and a little salt, rub in the fat and mix to a stiff dough with water.
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2. Roll out to ¼ inch in thickness and stamp into rounds 6 inches in diameter.
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3. Place a little of the rice mixture in the center of each round, fold the pastry over so that it very nearly meets in the center and press down the edges with the fingers to seal and form a decoration.
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4. Bake in a moderately hot oven (425°F) for 20-25 minutes.
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5. Serve hot with butter.
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TIP:
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Rye flour is always used in Finland for this dish, and if it is obtainable it should be substituted for the oatmeal.
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