First, prepare the rice porridge (in Ireland, we would call this ‘salted rice pudding’). In a wide saucepan, over medium-high heat, bring to the boil the water, milk, butter and salt.

Stir in the rice and simmer for 40-50 minutes over low heat, until the rice is plump and cooked through. The rice should be loose in texture, so add a little extra milk if needed.

Check the seasoning and add salt if needed. Remove from the heat and set aside to cool.

Next, prepare the rye dough. Preheat the oven to 275C.

In a large bowl, combine the rye and plain flour with the salt and butter. Add the water and stir to combine to form a smooth and pliable dough ball.

Roll the dough out thinly (about 2-3mm) and use a 6cm pastry cutter to cut out circles. Then, pinching the dough upwards with your fingers, ‘rypyttää’ (or ‘crinkle’) the edge of each circle to form a pie base.

Place the pies on a tray lined with baking paper. Carefully fill each with the cooled rice porridge. Bake for 10-15, until the porridge is golden brown.

Meanwhile, in a bowl, lightly mash the hard-boiled egg using a potato masher. Add the soft butter and combine to create a spreadable dip. Check the seasoning. Keep at room temperature until ready to serve.

Remove the pies from the oven and glaze with the melted butter. Cover with baking paper and a clean tea towel. This will help the pies retain their moisture.

Serve warm or at room temperature with the boiled egg butter. Enjoy within two days, reheating in the oven as needed