Karelian Pasties Karjalan Piirakat
Transport your taste buds to the heart of Finnish cuisine with Karelian Pasties, or Karjalan Piirakat—a traditional delicacy that combines simplicity with timeless flavor. These rustic pastries feature a thin rye-based crust cradling a creamy rice porridge filling, creating a delightful balance of earthy and rich textures. Perfectly baked to achieve a slightly crisp yet tender exterior, they are traditionally served with a heavenly dollop of egg butter, made from mashed hard-boiled eggs blended with softened butter for a luxurious finish. With their visually striking crimped edges and comforting flavors, these pasties are a beloved staple of Finnish culture, perfect for breakfast, brunch, or a savory snack. Easy to make and utterly satisfying, Karjalan Piirakat will leave you craving their cozy, wholesome charm.
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Ingredients
- 250 ml Water
- 1 tsp Salt
- 300 g Rye flour
- 50 g All-purpose flour
- 200 g Short-grain rice
- 500 ml Water (for rice)
- 750 ml Whole milk
- 50 g Butter
- 3 pieces Eggs (for egg butter)
- 100 g Butter (for egg butter)
Directions
Step 1
Start by preparing the rice filling. Rinse the short-grain rice under cold water to remove excess starch.
Step 2
In a medium saucepan, bring 500 ml of water to a boil. Add the rinsed rice and a pinch of salt. Stir and cook until almost all the water is absorbed, about 5-7 minutes.
Step 3
Reduce the heat to low, gradually add the milk while stirring. Continue to cook the rice for about 30 minutes, stirring occasionally, until a creamy porridge-like consistency is achieved. Stir in 50 g of butter for richness.
Step 4
Remove the rice porridge from heat and let it cool to room temperature.
Step 5
While the filling cools, prepare the dough. In a large bowl, combine rye flour, all-purpose flour, and 1 tsp of salt. Gradually add 250 ml of water while mixing, until a firm but pliable dough forms.
Step 6
Knead the dough briefly and divide it into 10 equal portions. Roll each portion into a ball, then flatten slightly.
Step 7
On a lightly floured surface, roll each ball into an oval shape, approximately 12-15 cm in length and as thin as possible without tearing.
Step 8
Spoon 2-3 tbsp of the rice filling into the center of each oval dough shape, leaving about 1 cm of dough uncovered around the edges.
Step 9
Fold the edges of the dough slightly over the filling, pinching them together gently with your fingers to form a crimped border. Repeat with the remaining dough and filling.
Step 10
Preheat your oven to 250°C (480°F) and line a baking tray with parchment paper.
Step 11
Place the assembled pasties on the tray and bake in the preheated oven for 15-20 minutes, or until the crust is firm and slightly golden.
Step 12
While the pasties are baking, prepare the traditional egg butter. Hard-boil 3 eggs, then peel and mash them lightly with a fork. Mix them with 100 g of softened butter until well combined.
Step 13
Once baked, remove the pasties from the oven and brush them lightly with melted butter to keep the crust soft.
Step 14
Serve warm with a generous dollop of egg butter.
Nutrition Facts
| Serving size | (2390.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3222.9 |
| Total Fat 168.4g | 0% |
| Saturated Fat 94.9g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 989.7mg | 0% |
| Sodium 3125.5mg | 0% |
| Total Carbohydrate 363.4g | 0% |
| Dietary Fiber 47.5g | 0% |
| Total Sugars 41.2g | |
| Protein 83.9g | 0% |
| Vitamin D 535.6IU | 0% |
| Calcium 1172.3mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 3026.8mg | 0% |
Source of Calories