Karelian

Karelian Recipe - Vegetarian Food from Finland

Region / culture: Finland | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 8 |

Vegetarian diet

Introduction

Karelian pasties, also known as Karelian pies, are traditional Finnish pastries filled with a creamy rice porridge. These delicious pastries are a popular dish in Finland and are often enjoyed as a snack or light meal.

History

Karelian pasties have been a staple in Finnish cuisine for centuries. They originated in the region of Karelia, which is located in both Finland and Russia. The pasties were traditionally made with a rye crust and filled with a rice porridge made with milk. Today, Karelian pasties are enjoyed throughout Finland and are often served at special occasions and celebrations.

Ingredients

Filling

2 cups water
1 cup uncooked rice
2 cups milk
salt

Crust

0.5 cup water
1 tsp salt
1 cup rye flour
0.25 cup all-purpose flour

Baste

0.5 cup melted butter

Egg butter

0.5 cup butter at room temperature
2 hard-boiled eggs, chopped
pinch of freshly ground white pepper (optional)
pinch of ground ginger (optional)

How to prepare

Filling

In a saucepan, combine the water and rice and bring to a boil.
Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
Season with salt.
Preheat the oven to 500°F (260°C).
Line a baking sheet with parchment paper.

Crust

In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
Shape the dough into a log and cut it into 16 parts. Shape each part into a round.
On a lightly floured board, roll out each round into a 6-inch circle.
Spread about 3 tbsp of filling evenly on each round.
Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 0.5 inch of the crust to overlay the filling and leaving the center of the filling exposed.
Place the pastries on the prepared baking sheet.
In a small bowl, stir together the melted butter and hot milk, then brush it on the pastries.
Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
Remove from the oven and brush them again.

Egg butter

In a small bowl, cream the butter.
Stir in the eggs.
Season with white pepper and ground ginger, if desired.
Serve the egg butter at room temperature.
Cool the pastries and serve them with the egg butter.

Variations

Add cooked mashed potatoes to the filling for a heartier version of Karelian pasties.
Use a mixture of rye and wheat flour for the crust for a different texture.

Cooking Tips & Tricks

Make sure to cook the rice until it is soft and creamy to ensure a delicious filling for the pasties.

- Brushing the pasties with a mixture of melted butter and hot milk before baking helps to give them a golden, crispy crust.

- Serve the pasties with egg butter for a traditional and flavorful accompaniment.

Serving Suggestions

Serve Karelian pasties with a side of pickles or a fresh salad for a complete meal.

Cooking Techniques

Rolling out the dough thinly and evenly is key to making perfect Karelian pasties.

- Crimping the edges of the pasties helps to seal in the filling and create a beautiful presentation.

Ingredient Substitutions

You can use gluten-free flour in place of rye and all-purpose flour for a gluten-free version of Karelian pasties.

- Substitute margarine for butter in the crust and egg butter for a dairy-free option.

Make Ahead Tips

Karelian pasties can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

Presentation Ideas

Arrange the Karelian pasties on a platter and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve Karelian pasties with a cup of hot tea or coffee for a cozy and comforting meal.

Storage and Reheating Instructions

Store leftover Karelian pasties in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Karelian pasties contains approximately 250 calories.

Carbohydrates

Each serving of Karelian pasties contains approximately 30 grams of carbohydrates.

Fats

Each serving of Karelian pasties contains approximately 15 grams of fats.

Proteins

Each serving of Karelian pasties contains approximately 5 grams of proteins.

Vitamins and minerals

Karelian pasties are a good source of calcium and vitamin D from the milk used in the filling.

Alergens

Karelian pasties contain dairy (milk, butter) and eggs.

Summary

Karelian pasties are a delicious and satisfying snack or light meal that provides a good balance of carbohydrates, fats, and proteins.

Summary

Karelian pasties are a delicious and traditional Finnish pastry filled with creamy rice porridge. These pasties are perfect for a snack or light meal and can be enjoyed with egg butter for a flavorful accompaniment.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Karelian. It was many years ago, when I was just a young girl living in a small village in Finland. My grandmother, who was known for her delicious cooking, had a friend who would come over every week to teach her new recipes from different regions of the country.

One day, this friend arrived with a special recipe for Karelian, a traditional Finnish pastry that is filled with rice porridge and topped with a mixture of butter and egg. I remember watching in awe as they worked together in the kitchen, rolling out the dough, spooning the filling, and carefully crimping the edges to create the perfect shape.

As I sat at the kitchen table, inhaling the mouth-watering aroma of the freshly baked Karelian, I knew that I had to learn how to make it myself. And so, I made it my mission to master this recipe and add it to my repertoire of culinary skills.

Over the years, I have made Karelian countless times, each time tweaking the recipe to suit my own tastes and preferences. I have experimented with different types of rice for the filling, tried adding various spices and herbs to the dough, and even attempted to create a sweet version of the traditional savory pastry.

But no matter how many times I have made Karelian, the memory of that first time I saw the recipe being made by my grandmother and her friend will always remain etched in my mind. It was a moment of pure magic, a moment that ignited my passion for cooking and inspired me to continue learning and experimenting in the kitchen.

And now, as I sit here at my own kitchen table, with the scent of freshly baked Karelian wafting through the air, I can't help but feel grateful for the culinary journey that I have been on. From that small village in Finland to my own home today, the recipe for Karelian has not only brought me joy and satisfaction, but has also connected me to my heritage and the traditions of my ancestors.

As I take a bite of the warm, flaky pastry, filled with creamy rice porridge and topped with a generous dollop of butter and egg mixture, I am reminded of the love and care that went into creating this dish. And I can't help but smile, knowing that I am carrying on a tradition that has been passed down through generations, and that will continue to bring joy and comfort to those who taste it.

So, if you ever find yourself in need of a hearty and comforting meal, look no further than the recipe for Karelian. It may take a bit of time and effort to perfect, but I can assure you that the end result will be well worth it. Just like me, you may find yourself falling in love with this traditional Finnish pastry, and creating memories that will last a lifetime.