Cookbook:Karelian Pasties (Karjalanpiirakat)
|Karelian Pasties (Karjalanpiirakat)|
Karelian pasties (Karjalanpiirakat in Finnish) are traditional pasties from North Karelia, Finland. Today they are eaten throughout Finland. According to the traditional recipe the pasties are made from a thin rye crust with a filling of rice. Butter, often mixed with boiled egg (munavoi), is spread over the hot pasties before eating.
There are also versions with carrot or potato filling.
- Mix the rice into the boiling water. Boil until the water has saturated the rice.
- Add the milk, and stir the filling for a few minutes. Reduce heat and agitate the porridge. Cook for about 40 minutes. Stir the porridge every now and then. When the porridge is ready, it will seem thick.
- Mix in the salt, and cool the porridge.
- Mix the flours and salt into the cold water.
- Knead the dough until smooth and pliable.
- Shape the dough into a block, and divide it into about twenty pieces.
- Roll the pieces into balls, flatten them into small discs, and cover them with plastic.
- Roll the discs into thin circles, approximately 17 cm in diameter.
- Spread some of the rice pudding in an oblong shape on each dough circle.
- Crimp the edges together with your fingers to make a crust.
- Bake the pasties at about 250-300˚C for about 15 minutes, until the crust is browned.
- Heat the butter and milk together until the butter is melted.
- Brush the pasties with hot milk and butter.
- Lay the pasties on each other and brew them under a towel and bacon paper.
- Beat together the munavoi ingredients, and use it as butter on the pasties.