Karjalanpiirakka, or Karelian Pasties, are traditional Finnish pastries made with a thin rye crust filled with creamy rice porridge. These savory treats are often enjoyed with a dollop of butter or egg butter on top. Here’s how to make them:
Ingredients:
For the Crust:
- 200g rye flour
- 50g all-purpose flour
- 150ml cold water
- 1/2 teaspoon salt
For the Filling:
- 200ml water
- 200g short-grain rice
- 1 liter whole milk
- 1 teaspoon salt
- 2 tablespoons butter
For the Egg Butter:
- 2 hard-boiled eggs, chopped
- 50g butter, softened
Instructions:
- Prepare the Filling:
- In a medium pot, bring 200ml of water to a boil.
- Add the short-grain rice and cook until the water is absorbed.
- Gradually add the whole milk, stirring frequently, and cook the rice over low heat until it is soft and creamy. This should take about 30 minutes.
- Stir in the salt and butter, then set the rice porridge aside to cool.
- Make the Dough:
- In a mixing bowl, combine the rye flour, all-purpose flour, and salt.
- Gradually add the cold water, mixing until a firm dough forms.
- Knead the dough briefly on a lightly floured surface, then divide it into 12 equal pieces.
- Roll each piece into a ball and flatten it into a thin oval shape using a rolling pin.
- Assemble the Pasties:
- Preheat your oven to 250°C (480°F).
- Place a spoonful of the cooled rice filling onto each oval of dough.
- Fold the edges of the dough over the filling, pinching and crimping to form a boat shape, leaving the filling exposed in the center.
- Place the assembled pasties onto a baking sheet lined with parchment paper.
- Bake the Pasties:
- Bake the pasties in the preheated oven for about 15-20 minutes, or until the crust is golden brown and crisp.
- Prepare the Egg Butter:
- In a small bowl, mix the chopped hard-boiled eggs with the softened butter until well combined.
- Serve:
- Serve the warm Karjalanpiirakka with a generous dollop of egg butter on top.
Enjoy these traditional Finnish pastries as a delicious snack or part of a meal!