KarjalanpiirakatKarelian Rice Pasties
Karjalanpiirakat are thin rye pastries with a rice-porridge filling. They are baked at high heat, brushed with butter, and commonly served with munavoi.
Prep
45m
Cook
1h
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 200gRye Flour
- 100gAll-Purpose Flour
- 180mlWater (lukewarm)
- 4gSalt
Filling
- 180gArborio Rice (rinsed)
- 400mlWater
- 700mlWhole Milk
- 4gSalt
- 20gUnsalted Butter
Topping
- 30gUnsalted Butter (melted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a saucepan. Stir in the arborio rice and cook until most of the liquid has been absorbed.
- 02
Add the whole milk and the salt, then cook over low heat, stirring often, until the mixture becomes a thick rice porridge. Stir in the unsalted butter and let the porridge cool until warm, not hot.
- 03
Mix the rye flour, all-purpose flour, and salt in a bowl. Pour in the lukewarm water and knead until you have a firm, smooth dough.
- 04
Divide the dough into small pieces and roll each one into a ball. Roll each ball into a very thin oval on a lightly floured surface.
- 05
Heat the oven to 275°C (527°F) and line a baking tray.
- 06
Spoon the rice porridge onto the center of each oval, leaving a border around the edges. Fold and pleat the sides inward so the filling stays visible in the middle.
- 07
Bake the pasties until the crust is firm and the edges are browned in spots.
- 08
Brush the hot pasties with the melted unsalted butter and cover them loosely with a clean towel for a few minutes to soften slightly before serving.
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