Rönttönen (Finnish Lingonberry Potato Pies)

Instructions

1. Mix the rye flour, wheat flour and salt. Add the water and oil and knead 5 minutes into a smooth, firm dough. Rest, covered, 20 minutes.
2. Boil the potatoes until tender, drain well and mash with the milk until smooth. Stir in the sugar, then fold in the lingonberries, mashing a few lightly. Cool.
3. Heat the oven to 425 F (220 C) and line a baking sheet with parchment.
4. Roll the dough to 1/8 inch (3 mm) and cut ten 5-inch (12 cm) rounds.
5. Place a spoonful of filling in each round, then fold and pinch the edges inward to make a small open-faced pie with the filling showing in the center.
6. Arrange on the sheet and bake 18 to 22 minutes until the crust is firm and lightly browned.
7. Brush with melted butter right out of the oven and serve warm or at room temperature with coffee.