Lihapiirakka

Instructions

1. Rub the flour and cold diced butter together until the mixture is sandy.
2. Add the milk and egg, then quickly knead into a smooth dough, wrap it and chill for 30 minutes.
3. Fry the sliced onion, then add the minced meat and let it brown for 5 minutes.
4. Stir in the cooked rice, tomato purée and spices, then leave to cool.
5. Roll out the pastry into two discs and spread the filling over the first, leaving a border.
6. Cover with the second disc, seal the edges and cut two small slits in the centre to vent.
7. Brush with beaten egg and bake at 200°C for 30 to 35 minutes, until a nice golden colour.
8. Leave to rest for 10 minutes before slicing.