Karelian Pasties
A quick version of the Finnish classic: crisp rye pastry wrapped around a simple rice filling, baked until golden and served with a pat of butter.
- Total time
- 25 min
- Servings
- 4
- Calories
- 220
- Protein
- 5g
Ingredients
- 1 cup rye flour
- ½ cup all-purpose flour
- ½ cup water
- 2 tbsp butter
- 1 cup cooked rice
- ½ tsp salt
Instructions
- 1
In a bowl, mix 1 cup rye flour, 0.5 cup all-purpose flour, and 0.5 tsp salt. Add 0.5 cup water and 1 tbsp melted butter, then knead into a smooth dough, about 3 minutes.
- 2
Divide dough into 4 equal pieces. Roll each into a thin oval, about 1/8 inch thick, on a floured surface.
- 3
Place 0.25 cup cooked rice in the center of each oval, leaving a border. Fold the edges over the filling, pinching to create the traditional ruffled edge, leaving the center exposed.
- 4
Place pasties on a baking sheet. Brush with 1 tbsp melted butter. Bake at 425°F until edges are golden and crisp, about 15 minutes.
- 5
Serve warm with extra butter on top.
Tools you’ll need
- rolling pin
- baking sheet
- mixing bowl
- pastry brush
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