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Finland Karelian Pasties

July 16, 2015 By Darlene at International Cuisine

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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

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4.5 from 2 votes

Finland Karelian Pasties

Course Appetizer
Cuisine Finland
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Author International Cuisine

Ingredients

  • 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

Instructions

  • 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.

 

 

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Filed Under: Appetizer, Finland, Recipes

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