Recipe

Karelian Pasties - Karjalan Piirakat Recipe

Print Recipe

Ingredients

700 g potatoes, peeled (reserve 50 - 100 ml potatoes' cooking liquid) .
Potato Filling .
1 tbsp butter .
2 eggs .
1 whole milk .
1-2 egg or egg yolk .
150 ml short-grain rice .
Ingredients for Brushing & Spread .
50-75 ml cream .
300F ml water .
Pasty Dough .
500 ml fine rye flour .
1 pinch salt .
650 ml whole milk .
1/2 tsp salt .
1-2 tbsp oil .
1 pinch salt .
lump butter .
200 ml water .
40-60 g butter (for optional egg & butter spread) .
4 eggs (for optional egg & butter spread) .
Rice Filling

Directions

Step #1 Rice Filling.
Step #2 Start making filling by bringing water to the boil.
Step #3 Add rice & let simmer until water is absorbed in rice.
Step #4 Add milk, bring mixture to the boil & let it cook for a couple of mins, stirring continually with a wooden spoon.
Step #5 Reduce heat to the minimum — or turn it off completely — cover pan with lid & let mixture simmer for about 30 - 40 mins, stirring every now & then.
Step #6 Filling is ready, when it has thickened into a velvety, white porridge.
Step #7 Add a lump of butter, mix, cover pan with lid & set aside to cool.
Step #8 After cool, Mix egg(s) or yolk(s) in rice porridge & season this with salt.
Step #9 Note: filling mustn't be too runny, it should hold its shape when spread on pie disks.
Step #10 Potato Filling: Cook potatoes in water until tender.
Step #11 Reserve liquid.
Step #12 Puree potatoes through food mill & let cool a bit.
Step #13 Add eggs & enough cooking liquid & cream to get smooth mixture.
Step #14 Amount of liquid depends on the quality of potatoes — filling mustn't be too runny.
Step #15 Add a lump of butter & mix.
Step #16 Spice up with salt, cover & set aside to cool.
Step #17 Prepare pasty dough: mix flour & salt, add oil & water little at a time & mix to get a non-sticky dough.
Step #18 Divide dough in 15 - 20 equal pieces & roll them into small balls.
Step #19 With a tapered rolling pin, roll out balls one at a time into very thin disks, about 1 mm thick & 10 - 15 cm in diameter.
Step #20 (You could also try & use a pasta machine for rolling.
Step #21 ) Cover up pie disks lightly with plastic wrap to prevent them from drying out.
Step #22 Spread filling (either potato or rice) on centre of pie disks.
Step #23 Raise edges of pie disks towards the centre, pinching with your fingers to make an oval ridge - center will be open.
Step #24 Place pasties on baking sheet covered with parchment paper & bake this at 255 - 300F °C for about 5 - 7 mins or until pasties start to turn darkish brown.
Step #25 Meanwhile, heat about 150 ml whole milk in saucepan, add big lump of butter & let it melt.
Step #26 Dip hot pasties one at a time into hot milk-butter mixture & place them in large bowl.
Step #27 Cover up bowl tightly with parchment paper & towel, & let pasties soften for about half an hr.
Step #28 Warm pasties are traditionally served with egg & butter spread.
Step #29 Pasties may also be eaten topped with plain butter, gravlax, ham or reindeer roast slices, cheese, shrimps or whatever you happen to like! Pasties can be reheated in oven or toaster.
Step #30 Egg & Butter Spread: Cook eggs in boiling water for 10 mins.
Step #31 Rinse eggs with cold water & shell them.
Step #32 Using a fork, finely mash warm eggs together with the butter.
Step #33 Spice up with salt, if necessary.
Step #34 You can use an egg slicer to slice the eggs before mashing.
Step #35 Slice them first crosswise & then lengthwise.
Enjoy the Karelian Pasties - Karjalan Piirakat recipe