Due to popular demand, thanks to @kaminchan and @cwow2, I decided to post a recipe to the Karelian pies we made!
(This one is in continuation to Yesterday's post in #DailyAndFresh.)
First, a disclaimer: The original Karelian pies were usually made with barley porridge, since it was plentiful in Finland, and rice is a relatively new foodstuff in the Finnish kitchen.
You may also use mashed potatoes or veggies as filling too. Rice having been exotic and all may have contributed to the fact it was once upon a time very popular filling for the pies.
The traditional way to prepare the crust has earned an International protection status for the name "Karjalanpiirakka". If the pasty is prepared any other way, it can not be called with that name, but use another name like "riisipiirakka" ("rice pie") instead.
Legalese information on the specifics of what can be called "Karjalanpiirakka".
Okay, on with the recipe, then...
Karjalanpiirakka
Filling
| š„£ | Rice porridge: |
|---|---|
| 2 dl | short grained rice (porridge rice) |
| 2 dl | water |
| 1 l | milk (preferrably whole milk) |
| 1 tsp | salt |
The crust
| š„Ø | Rye dough: |
|---|---|
| 3 dl | rye flour (or whole grain wheat flour) |
| 2 dl | wheat flour |
| 2 dl | cold water |
| 1 tsp | salt |
(To moisturize, another 2 dl of water and 50 g of butter.)
Heat the water to boil, and add the rice. When the rice has absorbed most of the water, add milk and simmer for about 1 hour. Add the salt, when the porridge is ready.
Preparing the filling:
Mix the flour and the salt, add water and mix them into a dough. The dough will be quite hard. Keep the dough covered under a towel to keep it from drying up.
Preparing the dough
Cutting the dough into equal sized pieces.
Shape the dough into a thick bar, and divide it into 25 to 30 pieces. Shape the pieces into balls or round "cakes". Roll them into paper thin pie crust circles, use a "pulikka" (a rounded rolling pin), if you have one. Use some flour to keep the dough from sticking onto the table or pin.
Sprinkle some flour between the crusts when piling them.
Remember to keep them covered to keep from drying up.
If you can, use a rounded pin "pulikka" to get best results.
Spread the filling on the crust.
Spread the filling onto the crust, fold and wrinkle the sides over the filling, in an oval shape.
Wrinkle the sides to make the pie into an oval shape.
Bake them in the oven at 250Ā°C for 15 to 20 minutes. When the pies are in the oven, prepare a "bath" for them: Boil the water, and melt the butter in it. Dip the pies into the butter water as soon as they come out of the oven.
The pies are usually eaten hot, and often with "egg butter" (boiled and chopped eggs mixed with butter).
There you have it, the recipe for Karelian pies! š
I hope you liked them, and tell me if you want to see more food related posts. (I actually have one coming up later today.)
Hey, have fun, and I will be seeing you again in the next post!