Karjalanpiirakat (Karelian pasties)
This weekend I made some karjalanpiirakat for my boyfriend. Karjalanpiirakat or karelian pasties are originaly traditional pasties from the region of Karelia, Russia, but during the evacuation under WW2, these pasties spread throughout Finland and are now commonly eaten with eggbutter.
I’m not Finnish, but my boyfriend is, and he’s really fond of these. They are quite tasty as a late night snack or breakfast, accompanied with some tea.
This recipe will make you 20 pasties.
- 0,5 litre of water
- 3 dl porridge rice
- 9 dl milk
- 1,5 teaspoons salt
- 2 dl cold water
- 1,5 tsp salt
- 3,5 dl rye flour
- 1,5 dl wheat flour (using wheat is optional, I skipped it and used 1.5dl rye instead.)
- 1 dl milk
- 50 g butter
- Mix the rice into boiling water reserved for the filling. Boil until the water has saturated the rice. (about 10-15 minutes)
- Add the milk, salt and stir the filling for a few minutes. You can also add a little butter. Reduce heat and agitate the porridge. The cooking time is about 40 minutes. Stir the porridge every now and then.
- Optional: You can blend in an egg into the porridge just before it’s ready. I heard this will prevent the porridge from swelling to much in the oven.
- When the porridge is ready, it will seem thickish. 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, about 5cm in diameters, and divide it into about twenty pieces.
- Roll the pieces into balls, flatten them into small cakes. Roll them into very thin sheets that have approx. 14-17 cm in diameter. (it’s okay to have a little wheat flour on the baking table) They should be round or egg shaped like.
- Stack them on top of eachother in a rooftile fashion, put a little wheat flour in between them so they don’t stick, and let them rest for ~10 minutes.
- Spread porridge on each cake, but only in the middle. You should have at least 1cm left in the ends to make the “walls”.
- Pinch the edges together with your fingers.
- Bake the pasties in about 250 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 as soon as you take them out of the oven.
- Lay the pasties on each other and brew them under a towel and bacon paper.
I don’t know what’s with these karjalanpiirakat, because first I didn’t think they were very tasty, but I couldn’t help myself, I had to take another bite, and one more, and another pastie, and one more. You can eat them with munavoi (egg butter) or cheese, or just as they are.Egg-butter spread (munavoi)
- 2 eggs (hard boiled and minced)
- 50 g butter