Karelian rye pastries

Name: Karelian rye pastries (Karjalanpiirakka)
Cuisine: Finnish
Ingredients: 100 g/3¾ oz/½ cup short grain rice; 100 g/3¾ oz/generous ¾ cup rye flour; 75 g/3 oz/⅓ cup plain (all-purpose) flour; 2.5 ml/½ tsp salt; 100 ml/3½ fl oz/scant ½ cup cold water; 75 ml/5 tbsp milk; 6 hard-boiled eggs; 25 g/1 oz/2 tbsp butter, softened

Karjalanpiirakka

Preparation info

Makes
8

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

These popular pastries are usually filled with savoury rice pudding, although mashed potatoes can occasionally be used. The edges are crimped, some of the filling is left exposed, and they are served warm as part of the coffee table spread, with a large spoonful of chopped hard-boiled egg mixed with butter.

Ingredients

100 g/3¾ oz/½ cup short grain rice
15

Europe
Finland
Snack
Vegetarian
Nordic

Method

To make the dough, melt the butter and put it in a large bowl. Leave to cool, then add the rye and plain flours, the salt and water and mix together to form a dough.
Divide the dough into eight small balls and roll out each ball on a lightly floured surface into a 12–15cm/4½–6in round.
Prepare the filling by putting the rice, salt and water in a pan.