Karelian pasties (Karjalanpiirakat in Finnish) are traditional pasties from North Karelia, Finland. Today they are eaten throughout Finland. According to the traditional recipe the pasties are made from a thin rye crust with a filling of rice. Butter, often mixed with boiled egg (munavoi), is spread over the hot pasties before eating.
There are also versions with carrot or potato filling.
- Mix the rice into boiling water reserved for the filling. Boil until the water has saturated the rice.
- Add the milk and stir the filling for a few minutes. Reduce heat and agitate the porridge. The cooking time is about 40 minutes. Stir the porridge every now and then.
- When the porridge is ready, it will seem thickish. Then add the salt. Cool the porridge.
- Mix the flours and salt into the cold water.
- Make the dough smooth and pliable by moulding it by hands on a panification support.
- Shape the dough into a smooth bar and divide it into about twenty pieces.
- Roll the pieces into balls, flatten them into small cakes and cover them with plastic.
- Roll the cakes into thin sheets that have approximately 17 cm in diameter.
Baking the pasties
- Lay porridge on each cake so that the porridge reaches the ends.
- Pinch the edges together with your fingers.
- Bake the pasties in about 250-300 degrees Celsius for about 15 minutes until the rye crust is brown in colour.
- Moisten the pasties from both sides with hot mixture of milk and butter.
- Lay the pasties on each other and brew them under a towel and bacon paper.
- Mix the munavoi ingredients (boil the eggs for 12 minutes) and use it as butter on the pasties.