The healthy eating expert joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about Karelian Pies, a savoury Finnish dish she adores, made from rye dough, rice, and butter.

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Dr Eva chats about why she has no regrets about dieting at the age of 11 and being fiercely ambitious, even as a little girl.

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Chef Kevin Dundon admits cooking for the no-nonsense dietician, famous for her straight-talking on the TV show Operation Transformation, had him quaking in his boots. Will Eva approve of his efforts?

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Eva likes to think she has picked up some good Irish mannerisms and says the Irish public treat her with genuine warmth.

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In Under the Grill, Irelands best loved personalities choose a dish from their childhood and Kevin Dundon cooks it up in his kitchen, alongside Maître d, Caoimhe Young.

Dr Eva’s Karelian Pies

Makes: 10-12 pies

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For the rice porridge:

•	100g short grain rice (Puuroriisi or Arborio)

•	100ml water

•	500ml whole milk

•	1 tsp salt

•	50g butter + extra melted butter to glaze

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For the rye dough:

•	200g rye flour

•	50g plain flour

•	25g soft butter, diced

•	1 tsp salt

•	100ml water

For the Finnish egg butter:

•	2  hard-boiled eggs, peeled

•	50g soft butter

•	½ tsp sea salt

1.	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.

2.	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.

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

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

5.	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.

6.	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.

7.	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.

8.	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.

9.	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.

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

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The healthy eating expert joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about Karelian Pies, a savoury Finnish dish she adores, made from rye dough, rice, and butter.
­
Dr Eva chats about why she has no regrets about dieting at the age of 11 and being fiercely ambitious, even as a little girl.
­
Chef Kevin Dundon admits cooking for the no-nonsense dietician, famous for her straight-talking on the TV show Operation Transformation, had him quaking in his boots. Will Eva approve of his efforts?
­
Eva likes to think she has picked up some good Irish mannerisms and says the Irish public treat her with genuine warmth.
­
In Under the Grill, Irelands best loved personalities choose a dish from their childhood and Kevin Dundon cooks it up in his kitchen, alongside Maître d, Caoimhe Young.
Dr Eva’s Karelian Pies
Makes: 10-12 pies
­
For the rice porridge:
•	100g short grain rice (Puuroriisi or Arborio)
•	100ml water
•	500ml whole milk
•	1 tsp salt
•	50g butter + extra melted butter to glaze
­
For the rye dough:
•	200g rye flour
•	50g plain flour
•	25g soft butter, diced
•	1 tsp salt
•	100ml water
For the Finnish egg butter:
•	2 &nbsp;hard-boiled eggs, peeled
•	50g soft butter
•	½ tsp sea salt
1.	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.
2.	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.
3.	Check the seasoning and add salt if needed. Remove from the heat and set aside to cool.
4.	Next, prepare the rye dough. Preheat the oven to 275C.
5.	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.
6.	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.
7.	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.
8.	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.
9.	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.
10.	Serve warm or at room temperature with the boiled egg butter. Enjoy within two days, reheating in the oven as needed.
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Kevin Dundon and Caoimhe Young sit around the kitchen table with some of Ireland’s best loved personalities in Under the Grill. Kevin cooks up some delicious old-school recipes, chosen by the guest, setting the scene for some saucy chats and a dollop of nostalgia. Expect expert cooking tips and food your mammy used to make.

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