Finnish Karelian Pasties - Original & Simple
Finnish Karelian pasties, known as Karjalanpiirakka, are a true labor of love and a classic of Nordic cuisine. As a little cat with a penchant for fine doughs, I love these crispy rye pockets, traditionally topped with a creamy rice pudding filling and served with savory egg butter. Although this specialty originates from the Karelia region, it is surprisingly easy to make in your own kitchen. We use fresh ingredients like whole grain rye flour and give the rice enough time to develop a wonderfully creamy consistency. These pasties are not only healthy and satisfying, but also a real treat for the palate – perfect for a cozy breakfast or a savory snack. Don't worry about the shape; a bit rustic looks even better on this pastry. Grab your rolling pin and let's bake this Nordic delicacy together, guaranteed to make everyone happy!
Ingredients
Preparation
For the filling, boil the milk (250 ml), stir in the rice pudding (60 g) and a pinch of salt (1 pinch), and let it simmer over low heat until the liquid is almost absorbed.
For the dough, knead the rye flour (100 g), wheat flour (50 g), water (50 ml), and a pinch of salt (1 pinch) into a smooth dough.
Shape the dough into a roll, cut into small pieces, and roll them out very thinly into oval flatbreads.
Place some rice pudding filling (60 g) in the center of each flatbread and fold the edges slightly inwards and pinch them decoratively.
Bake the pasties in a preheated oven at 250 degrees for about 10-15 minutes until golden brown.
Meanwhile, hard-boil the egg (1), let it cool, peel it, and finely mash it with soft butter (40 g).
Briefly dip the still-hot pasties into a mixture of hot water (50 ml) and a little butter (40 g), and serve with the egg butter (1) and (40 g).
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