Karelian Pasties (Karjalanpiirakat)

Ingredients

• 100 ml Water for dough
• 0.5 tsp Salt for dough (Use up to 1 tsp, to taste.)
• 250 g Rye flour
• 250 ml Water for rice filling
• 1 L Milk
• 250 g Rice (Rinse before cooking.)
• 1 tsp Salt for rice filling
• 50 g Butter (Melt for brushing, or mix with a little water. The source does not specify an amount; estimate provided.)
• Butter for serving (Optional; serve warm with butter or egg butter.)
• Cottage cheese (Optional egg butter; use equal parts with butter and chopped hard-boiled egg. Amount not specified; estimate provided.)
• Hard-boiled egg (Optional egg butter; chopped. Use equal parts with butter and cottage cheese. Amount not specified; estimate provided.)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Season the rice porridge with 1 tsp salt. Transfer it to a bowl and leave it to cool completely before filling the pastries.

4. 4

   While the filling cools, combine the dough water, rye flour, and ½ tsp salt. Mix until a solid, compact dough forms.

5. 5

   Shape the dough into a strip and divide it into 12 equal pieces.

6. 6

   Roll each piece into a very thin, flat oval. Keep the pieces covered while working so they do not dry out.

7. 7

   Spread a portion of the cooled rice filling over each oval, leaving a border around the edge.

8. 8

   Fold the sides of each oval toward the center, then pinch and pleat the exposed edges neatly around the filling.

9. 9

   Preheat the oven to 300 °C. Arrange the pasties on a baking sheet and bake for about 10 minutes, until the crusts are cooked and lightly colored.

10. 10

    Brush the hot pasties generously with melted butter, or with a mixture of melted butter and water.

11. 11

    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.

12. 12

    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 per serving

• snack
• bread
• Finnish
• vegetarian
• baked
• rye
• traditional
• savory