Finnic Karelian Pasties with Rice Porridge Filling

Traditional Karelian Pastry from Eastern Finland and Karelia

These delicious pasties are filled with creamy rice porridge encased in a thin rye crust. They are perfect for an authentic Nordic breakfast or brunch.

2 h 30 min
16 pasties
Intermediate

Ingredients

For the Rice Porridge

1 cup short-grain rice

4 cups milk

2 cups water

1 teaspoon salt

2 tablespoons unsalted butter

For the Rye Dough

2 cups rye flour

1 cup all-purpose flour

1 teaspoon salt

1 cup water

For the Egg-Butter Spread

3 hard-boiled eggs, chopped

1/2 cup unsalted butter, softened

Salt, to taste

For the Finish

Melted butter

for brushing

Preparation

Cooking the Rice Porridge

Rinse Rice

Rinse the rice under cold water.

Combine Ingredients and Boil

In a large saucepan, combine the rice, water, and a pinch of salt. Bring to a boil.

Simmer and Finish Porridge

Add the milk and simmer over low heat, stirring frequently until the rice is soft and creamy. Stir in the butter.

Preparing the Rye Dough

Mix Dry Ingredients

In a large bowl, mix together the rye flour, all-purpose flour, and salt.

Form the Dough

Gradually add water, mixing with a spoon until a stiff dough forms.

Knead and Rest

Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Keep the dough covered with a damp towel while working to prevent it from drying out.

Cooking Process

Assembling the Pasties

Divide the dough into 16 portions. Roll each into a thin oval. Place a spoonful of porridge in the center and spread towards the edges, leaving room at the sides.

Shaping the Pasties

Pinch the edges of the dough over the filling to create a ruffled appearance, leaving the porridge center exposed.

Baking the Pasties

Preheat your oven to 450°F (230°C). Place pasties on a parchment-lined baking sheet and bake for 15-20 minutes, brushing with melted butter halfway through.

Timing: Porridge: 30 min; Dough Resting: 30 min; Baking: 15-20 min.

Plating & Serving

Finnic Karelian Pasties with Rice Porridge Filling

FaUtensils

Serve Warm with Egg-Butter Spread

Serve warm, generously topped with the egg-butter spread for an authentic Karelian experience.

Sauce Pairings

Egg-Butter Spread

Chopped eggs mixed with softened butter add a rich flavor.

Garnishes & Accompaniments

Fresh DillScallions

Perfect Sides

Pickled Beets

Sour Cream