Recipe: Karelian Rice Pasties (Karjalanpiirakat)

the appetizer:

Due to the harsh climate, traditional Finnish cuisine included many grains and berries. Today contemporary Finns enjoy a wide variety of modern foods typical of Western Europe. Hunting and fishing are popular in Finland, with fish, moose and deer plentiful, but restaurants also serve reindeer.

Finland

Karelian Rice Pasties (Karjalanpiirakat)

(makes 20)
Preparation time: 1 hour
Baking time: 5-7 minutes/batch
Oven temperature: 575 degrees F
(300 degrees C)
Suitable for freezing

Pastry:
3/4 cup (2 dl) water
1-1/2 tsp salt
1-1/4 cups (3 dl) rye flour
3/4 cup (2 dl) whiteflour

Filling:
Rice pudding or 1/2 portion mashed potatoes
1 egg
3/4 cup (2 dl) boiling milk
3 Tbsp melted butter for brushing the pasties

1. Prepare the filling and mix in one egg.

2. Mix together the water, salt and flour.

3. Shape the dough into a long rope the thickness of your wrist and cut into 20 equal portions. Shape the pieces into flat round cakes and form into a pile at the side of the baking table. Roll out each cake into a very thin circle. Set aside, but not on top of each other or they will stick together.

4. Fill the center of each with the rice pudding or mashed potatoes, fold over the edges and pinch tightly.

5. Bake for a short time in a hot oven.