World Flavors Cookbook

Karjalanpiirakka (Karelian Pasties)

Name: Karjalanpiirakka (Karelian Pasties)
Cook time: 20 min
Cuisine: Finland
Ingredients: For the filling: 1 cup water 1 cup short-grain rice 4 cups milk 1 tsp salt For the crust: 1 cup water 1 tsp salt 2 1/2 cups rye flour 1/2 cup all-purpose flour For the topping (Egg Butter): 4 hard-boiled eggs 1/2 cup softened butter Salt to taste

Traditional rye-crust pasties filled with creamy rice porridge, often topped with rich egg butter.

Cuisine: Finland

Ingredients

For the filling: 1 cup water 1 cup short-grain rice 4 cups milk 1 tsp salt For the crust: 1 cup water 1 tsp salt 2 1/2 cups rye flour 1/2 cup all-purpose flour For the topping (Egg Butter): 4 hard-boiled eggs 1/2 cup softened butter Salt to taste

Instructions

Make the filling: Bring 1 cup water to a boil, add rice. Simmer until water is absorbed. Add milk and simmer on low for 40-50 mins, stirring often, until it becomes a thick porridge. Season with salt and let cool. Make the crust: Mix water, salt, and flours to form a stiff dough. Knead until smooth. Roll the dough into a log and cut into 16-20 pieces. Roll each piece into a very thin oval (about 10-12 cm). Spread 2 tbsp of rice porridge in the center of each oval. Fold the edges toward the center and crimp with your fingers to create the traditional "pinched" look. Bake at 500°F (250°C) for 10-15 minutes until slightly browned. Brush with melted butter and milk mixture immediately after baking and cover with a cloth to soften. To make egg butter: Mash hard-boiled eggs and mix with softened butter and salt. Serve on top of the warm pasties.