Finland Karelian pasties are often times considered the national dish of Finland. These rye pastries stuffed with a creamy rice or potato mixture and topped with egg butter can be served any time of day. They are a little tricky to make but not bad. Egg butter now that was a real hit, yum!
Finland Karelian Pasties
- for the dough:
- 1/2 cup cold water
- 1 1/8 cup plain flour
- 3/4 cup rye flour
- 1/2 teaspoon salt
- Rice filling
- 1 cup water
- 4 cups milk
- 1 cup rice
- 1 teaspoon salt
- for the egg butter
- 1/4 cup cottage cheese
- 2 hard boiled eggs cut up
- 1/4 cup soft butter
- Rinse the rice and place it in boiling water. Simmer until most of the water is absorbed.Add the milk, lower the heat to a minimum, and partially cover the pot. Simmer until the milk has been absorbed and the rice has turned into a thick porridge. Season with salt and leave to cool.
- Add the flour and salt to the water and mix into a solid, compact dough.
- Form the dough into a strip and divide into 12 pieces.
- Roll the pieces into flat thin ovals.
- Spread some filling on each oval. Then fold the sides towards the center, pinching and making neat pleats along the edge.
- Bake at 300 ºC for about 10 minutes.
- Brush them well with melted butter or a butter and water mixture.
- Place the pasties, separated with baking paper, in a bowl and cover with a towel to soften the crusts.
- Serve warm with butter or egg butter which is made by mixing equal parts of butter, (cottage cheese) and chopped hard-boiled egg.