FINLAND: Karelian Pasties

Karelian Pasties (Karjalanpiirakka)

 20 pasties

 

 

Rice Porridge

2 dl                            water

2 dl                            porridge rice

1 l                               milk

1 teaspoon              salt

2 tablespoon           butter

The Crust

2 dl                            water

1 teaspoon              salt

3 dl                            rye flour

2 dl                            wheat flour

1 tablespoon           oil

For Greasing:

1 dl                            water

60 g                           butter

 

Bring the water to the boil and add the rice. Let it boil for a few minutes and add milk. Stir with a wooden fork or a scoop and let it boil slowly until the porridge thickens. Cook the porridge all in all for about 40 minutes. Add salt and butter to the porridge. Let the porridge cool down.

Measure  cold water into a bowl and add salt, rye flour and wheat flour into it. Stir with a wooden fork or a scoop at the beginning. When the dough becomes thick mix with your hand. Add the oil. Don’t knead for too long.

Make a bar out of the dough and divide it into 20 as big pieces. Make the pieces into balls and make the balls into pancakes. Pile them  and sprinkle a lot of rye flour on each pancake.

Roll out the pancakes into very thin round pies (diameter 10 – 12 cm). Use rye flour when rolling. Pile the pies also one on top of the other. Put a lot of rye flour on each pie and cover them with plastic to prevent the pies from drying.

Brush the flour off the pies with a bun brush. Put about 1,5 tablespoon of rice porridge on the pie. Spread it with a knife from top to bottom and from one side to the other. Fill three pies at a time so that the pies won’t dry. Bend the sides on the porridge and gather the sides.

Put the pies on a baking sheet. Bake the pies in 275 degrees C in the middle of the oven for about 10 minutes.

Bring water to the boil in a kettle and melt butter into it. Spread the pies with the water-butter mixture. Pile the pies into a bowl and cover the bowl with a baking paper and a towel. Let the pies soften for about half an hour. Serve the pies with an egg- butter spread.

Egg-Butter Spread (Munavoi)

Boil 4 -5 eggs for about ten minutes, let them cool down.

Peel the cold boiled eggs, chop them with a fork and add butter and little salt.