Karelian Pasties

Shopping list

• 200 g rye flour

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• 50 g plain flour

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• 0.5 tsp salt

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• 150 ml cold water — approximately

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• 150 g short-grain pudding rice

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• 400 ml water for rice

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• 300 ml whole milk

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• 0.5 tsp salt for filling

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• 60 g butter — melted

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• 50 ml double cream — for egg butter (optional)

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• 2 piece hard-boiled eggs — finely chopped, for egg butter (optional)

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Step by step

1. 1

   To make the filling, rinse the rice under cold water. Place in a medium saucepan with 400ml water and a pinch of salt. Bring to the boil, then reduce heat and simmer for 10 minutes, stirring occasionally.

2. 2

   Add the milk to the rice and continue to simmer gently, stirring frequently, for another 25– 30 minutes until the rice is very soft and the mixture is thick and creamy, like porridge. Remove from heat and let cool to room temperature.

3. 3

   While the filling cools, make the pastry. In a large bowl, combine the rye flour, plain flour, and 0.5 teaspoon salt. Gradually add the cold water, mixing with your hands or a wooden spoon, until a firm dough forms. You may need slightly more or less water depending on your flour.

4. 4

   Knead the dough briefly on a floured surface until smooth. Divide into 12 equal pieces and roll each into a ball. Cover with a damp tea towel to prevent drying.

5. 5

   Preheat your oven to 250°C (230°C fan). Line two large baking trays with baking parchment.

6. 6

   On a well-floured surface, roll each dough ball into a thin oval about 15cm×10cm, keeping the edges slightly thicker than the centre. The pastry should be quite thin.

7. 7

   Spread about 2 tablespoons of the rice filling in the centre of each oval, leaving a 2cm border. Fold the long edges up and crimp them in pleats over the filling, pinching at regular intervals to create the traditional Karelian boat shape. The filling should remain visible in the centre.

8. 8

   Place the pasties on the prepared baking trays. Bake for 12– 15 minutes until the edges are lightly browned and crisp. The pastry will not brown much due to the rye.

9. 9

   As soon as the pasties come out of the oven, brush them generously with melted butter. This makes them soft and glossy.

10. 10

    If making egg butter, mix the chopped hard-boiled eggs with the double cream and a pinch of salt. Serve the warm pasties with egg butter on the side for spreading.