Karjalanpiirakat
recipe

Traditional Finnish pastries with a delicious rice porridge filling and a crispy rye crust.
Preparation Time: 2 hours
Serving Size: 12-15 pieces

Ingredients

- 1 liter of milk
- Porridge Filling:
- 3 dl of rice porridge rice
- Rye Crust:
- 2 tsp of salt
- approximately 4 dl of rye flour
- 2 dl of wheat flour
- 2 dl of water
- optional: a knob of butter for the porridge

Instructions

1. Prepare the porridge filling: In a pot, bring water to a boil and add salt and rice porridge rice. Stir well. Gradually add milk and simmer on low heat for about an hour until the rice is cooked and the porridge is thick. Optionally, add a knob of butter to the porridge.
2. Make the rye crust: In a large bowl, mix water, salt, and wheat flour. Gradually add rye flour until you achieve a smooth dough. Knead the dough for a while until it is elastic.
3. Shape the pastries: Divide the dough into small balls and roll each ball into a thin disc. Place about a tablespoon of porridge filling in the center of each disc. Fold the edges over the filling and pinch securely to seal.
4. Bake the pastries: Place the pastries on a baking sheet and bake in a preheated oven at 225°C (437°F) for about 20-25 minutes until they are beautifully brown.
5. Serve: Allow the pastries to cool slightly before serving. They are best enjoyed with butter.

Nutritional Information (per 100 g)

- Energy: 200 kcal
- Protein: 6 g
- Carbohydrates: 30 g
- Fat: 6 g
- Fiber: 2 g

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