Karelian Pasties (Karjalanpiirakat)
Traditional Finnish rye-crust pasties filled with creamy rice porridge. The thin pastries are baked until lightly browned, then brushed with butter and covered to soften the crust before serving warm.
- Time
- 75 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dough
- 100 g
- 3 g
Rice filling
- 250 g
- 1.03 kg
- 6 g
- 20 g
- 20 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 1.94 kg before cooking, which is about 160 g per serving.
Steps
Rinse the rice thoroughly. Bring the 250 ml water to a boil in a saucepan, then add the rice and simmer until most of the water has been absorbed.
Add the milk to the rice. Lower the heat to its minimum setting, partially cover the pot, and simmer gently until the milk has been absorbed and the rice has become a thick porridge.
Season the rice porridge with 1 tsp salt. Transfer it to a bowl and leave it to cool completely before filling the pastries.
While the filling cools, combine the dough water, rye flour, and ½ tsp salt. Mix until a solid, compact dough forms.
Shape the dough into a strip and divide it into 12 equal pieces.
Roll each piece into a very thin, flat oval. Keep the pieces covered while working so they do not dry out.
Spread a portion of the cooled rice filling over each oval, leaving a border around the edge.
Fold the sides of each oval toward the center, then pinch and pleat the exposed edges neatly around the filling.
Preheat the oven to 300 °C (575 °F). Arrange the pasties on a baking sheet and bake for about 10 minutes, until the crusts are cooked and lightly colored.
Brush the hot pasties generously with melted butter, or with a mixture of melted butter and water.
Separate the pasties with sheets of baking paper, place them in a bowl, and cover the bowl with a towel. Let them stand briefly so the crusts soften.
Serve warm with butter or egg butter. To make egg butter, mix equal parts butter, cottage cheese, and finely chopped hard-boiled egg.
Notes
The source specifies a very hot oven temperature of 300 °C and approximately 10 minutes of baking. Covering the baked pasties with a towel is important for softening the rye crust. Egg butter quantities are not specified; combine equal parts butter, cottage cheese, and chopped hard-boiled egg.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 244
- Protein
- 7 g
- Carbs
- 37 g
- Fat
- 8 g
- Fiber
- 4 g
Where the calories come from
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