Karelian Rice Pasties with Egg and Butter SpreadTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat oven to 150°C (300°F)
Preparation time: 15 minutes
Cooking and baking time: 1 hour 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:122.4 kcal
Proteins:3.3 g
Fats:7.4 g
Carbohydrate:10.6 g
Fibers:0.3 g
Sugar:2.4 g
Cholesterol:40.1 mg
Sodium:446 mg
Calcium:98.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Rice filling
500
ml
water
30
ml
butter
250
ml
glutinous short grained rice
1000
ml
milk
7.5
ml
salt
*Rye pastry
400
ml
fine rye flour
150
ml
all purpose white flour
5
ml
salt
200
ml
water
*Glaze
50
g
butter
100
ml
milk
*Egg and butter spread
100
g
butter
3
hard boiled eggs
50
ml
chopped parsley
METHOD
- Place the water and butter in a saucepan. Bring to the boil and stir in the rice.
- Simmer for 10 minutes, stirring occasionally.
- Add the milk and stir until boiling. Simmer for about 50 minutes, until the rice is done. Season with salt and set aside to cool.
- Combine the flours, salt and water. Knead into a dough.
- Roll the dough out on a floured surface to about 2 mm (1/12") thick.
- Using a cutter, cut the dough into 8 cm (3 1/4") diameter circles.
- Roll the circles into thin wrappers. A pasta machine can also be used. Use flour to help in the rolling.
- Fill the wrappers with a thin layer of the rice mixture. Fold over 1 cm (3/8") of each side to create an edge and pinch the edges.
- Bake the pasties in a 150° C (300° F) oven for 15-20 minutes. Brush with the butter and milk mixture. Cover with waxed paper and a kitchen towel to soften.
- Serve hot with egg and butter spread.
Egg and butter spread:
Mix the soft butter with eggs and parsley. Serve at room temperature.
CHEF'S NOTES
North Karelia is the birthplace of Karelian pastries. Although they are eaten throughout Finland, the Joensuu version, spread with real butter, is the genuine article. The thin rye crust is filled with rice and shaped 'like a moccasin,' as a visiting tourist once described them.
Use fine rye flour that is finer in texture and lighter in color than regular rye flour. If unavailable, use half regular rye flour and half wheat flour.
Warm pasties are traditionally served with egg and butter spread. Pasties may also be eaten topped with plain butter, cheese, slices of ham or roast reindeer, gravlax, shrimp or whatever you happen to like! Pasties can be reheated in an oven or toaster.
