Baking · Finnish
Karjalanpiirakat
Karelian pasties (karjalanpiirakat) are one of the finest delicacies of Karelian cuisine. Over the decades, they have spread throughout Finland, becoming an inseparable part of the Finnish culinary tradition.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Cook the porridge the day before. Use a heavy-bottomed pot. Add the rice to the boiling water. Cook until the water has been absorbed. Add the milk in small increments. Stir constantly so the porridge does not burn. Once all the milk has been added and the porridge is boiling, reduce the heat. Simmer under a lid until cooked, stirring occasionally. Add the salt. Let cool.
- 2
Prepare the dough by mixing the other ingredients into the water. Knead in the melted butter last. The dough should be firm and pliable.
- 3
Shape the dough into a log. Divide it into 40 pieces. Roll the pieces into balls and flatten them into small discs. Stack them and cover with plastic wrap to prevent them from drying out.
- 4
Roll the discs with a Karelian rolling pin (piirakkapulikka) into thin, round crusts. Stack the crusts, dusting with flour between the layers, and cover with plastic wrap.
- 5
Spread some of the crusts on the table. Brush off excess flour with a pastry brush. Portion about 1 1/2 to 2 tbsp of porridge onto each crust. Spread with a knife from top to bottom and sideways, almost to the edges. Fold the edges of the crust over the filling. Pinch the edges together using your index fingers to crimp. Place them directly onto a baking sheet, side by side.
- 6
Bake at 275 - 300 °C until cooked through, about 10 - 12 minutes.
- 7
Brush the hot pasties with the butter-milk mixture. Cover with a clean tea towel.
- 8
Replace the wheat and rye flour with buckwheat flour, and the dairy products with Valio lactose-free butter and Valio lactose-free milk drink. Brush the buckwheat pasties with melted butter only.