Finnish Pasties
Discover the comforting charm of Finnish Pasties, a traditional Nordic delicacy known as "Karjalanpiirakka." These rustic pastries feature a tender rye and all-purpose flour crust cradling a rich, creamy filling of slow-cooked rice porridge. Baked to crisp perfection and brushed with melted butter for a soft finish, Finnish Pasties are delightfully paired with a dollop of indulgent egg butter—a luscious blend of hard-boiled eggs and creamy butter. Perfect as a snack or a light meal, these authentic Finnish treats are not only a celebration of timeless baking traditions but also a unique way to bring Nordic flavors to your table. Simple ingredients, wholesome textures, and irresistible taste make this recipe an essential addition to your repertoire of international cuisine!
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Recipe Information
Ingredients
- 200 grams Rye flour
- 50 grams All-purpose flour
- 150 ml Water
- 1 teaspoon Salt
- 50 grams Unsalted butter
- 200 grams Short-grain rice
- 500 ml Whole milk
- 2 large Eggs (for egg butter)
- 100 grams Butter (for egg butter)
Instructions
To make the filling, rinse the rice under cold water until the water runs clear. In a medium saucepan, cook the rice with 300 ml of water over medium heat until the water is absorbed, about 10 minutes.
Add the milk to the saucepan and reduce the heat to low. Cook the rice, stirring occasionally, until it is thick and creamy, about 25-30 minutes. Season with a pinch of salt and let it cool to room temperature.
To prepare the pastry, combine the rye flour, all-purpose flour, and salt in a large bowl. Gradually add the water while mixing, kneading gently until the dough comes together. It should be soft but not sticky.
Divide the dough into 8-10 equal pieces. Roll each piece into a ball, then flatten it into a thin, oval-shaped disc about 1/8 inch thick on a lightly floured surface.
Preheat the oven to 250°C (480°F) and line a baking sheet with parchment paper.
Spoon a small amount of the rice filling (about 1-2 tablespoons) onto the center of each dough disc. Spread it lengthwise, leaving about a 1 cm border around the edges.
Pinch the edges of the dough together around the filling to create a crimped 'boat' shape. Place the pasties onto the prepared baking sheet.
Bake for 12-15 minutes, or until the edges of the pastry turn crisp and golden brown.
While the pasties are baking, prepare the egg butter by boiling the eggs until hard-boiled (about 9 minutes). Peel the eggs, chop them finely, and mix with softened butter. Season with a pinch of salt.
Once baked, brush the hot pasties generously with melted butter to soften the crust. Serve warm with a dollop of egg butter on top.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.7 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 197 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
