Traditional pasties from the Karelia region of Finland, with a thin rye crust and a filling of rice porridge.
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Difficulty
Hard
Skills Required
Pastry, Shaping
Ingredients & Nutrition
120 kcal
Calories
3g
Protein
4g
Fat
18g
Carbs
2g
Fiber
1g
Sugar
150mg
Sodium
- 1 cup (for dough) Rye Flour
- 1/2 cup (for dough) All-Purpose Flour
- 1/2 cup (for dough) Water
- 1/2 tsp (for dough) Salt
- 1 cup (for filling) Short-grain Rice
- 2 cups (for filling) Milk
- 2 tbsp (for filling) Butter
- for serving Egg Butter (Munavoi)
Equipment Needed
- Saucepan
- Rolling Pin
- Baking Sheet
- Mixing Bowls
Let AI Suggest Variations
- Use a potato filling instead of rice porridge.
- Some recipes use a mix of water and milk for the dough.
- Serve with just butter instead of egg butter.
- Can be eaten as a snack or part of a light meal.
Instructions:
1. For the filling, cook rice with milk and butter until a thick porridge forms. Let it cool.
2. For the dough, combine flours, water, and salt. Knead into a stiff dough.
3. Roll the dough into a thin log and cut into 15 pieces. Roll each piece into a very thin, round or oval shape.
4. Spread a spoonful of the rice porridge filling onto each crust, leaving a border.
5. Crimp the edges of the crust up around the filling, leaving the center open.
6. Bake at 525°F (275°C) for 12-15 minutes until the edges are browned.
7. After baking, brush the pies with melted butter. Serve warm with egg butter.