Karelian Pasty (Karjalanpiirakka)
The Karelian pasty: a thin rye crust crimped by hand around creamy rice porridge, brushed with butter and eaten with egg butter — Finland's most protected treasure. Ingredients: rye flour, water, salt (crust); filling: short-grain rice, milk, butter, salt; munavoi: butter and chopped eggs.
What it is
The Karelian pasty: a thin rye crust crimped by hand around creamy rice porridge, brushed with butter and eaten with egg butter — Finland's most protected treasure. Ingredients: rye flour, water, salt (crust); filling: short-grain rice, milk, butter, salt; munavoi: butter and chopped eggs. Recipe: 1) Cook rice in milk into a thick porridge. 2) Make a stiff rye dough; roll thin ovals right to translucency. 3) Spread filling; crimp the edges with fingertips into the classic ruffle. 4) Bake at high heat until crisp; dip in melted butter-milk. Serve: warm with munavoi egg butter melting over. Flavor: toasty rye, creamy rice, rich butter. History: pasties come from Karelia, Finland's eastern borderland; the hand-crimp (the 'röpytys') is judged like lacework, and the EU protects the traditional recipe. See also: Lohikeitto, Korvapuusti.
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