Recipes

Recipe of Karelian Pasty, a traditional pastry from the Karelia region of Finland and Russia. These rustic pastries are made with a thin rye crust filled with creamy rice porridge and often served with egg butter. Known for their simplicity and heartiness, they are a staple of Finnish cuisine and a beloved comfort food.

Cooking Time:
1 hour 30 minutes

Ingredients:

For the crust:

• 1 cup rye flour
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup water

For the filling:

• 1/2 cup short-grain rice
• 2 cups whole milk
• 1 cup water
• 1/2 tsp salt
• 1 tbsp butter

For egg butter:

• 2 hard-boiled eggs
• 3 tbsp butter
• Salt, to taste

Recipe:

1. Rinse the rice and place it in a pot with 1 cup water. Cook until the water is absorbed.
2. Add milk to the rice, lower the heat, and simmer, stirring occasionally, until creamy (about 30–35 minutes). Stir in butter and salt. Let cool.
3. Mix rye flour, all-purpose flour, and salt in a bowl. Add water gradually to form a firm dough.
4. Divide the dough into 10–12 pieces. Roll each into a thin oval about 6 inches long.
5. Place 2 tbsp of rice porridge in the center of each oval and spread slightly, leaving the edges free.
6. Fold and crimp the edges up to form a border around the filling.
7. Place the pasties on a parchment-lined baking sheet and bake at 450°F for 15 minutes until golden.
8. For egg butter, mash boiled eggs with softened butter and a pinch of salt.
9. Brush pasties with melted butter after baking and serve warm with egg butter.