Home / Rice / Karelian Rice Pasties Recipe

Karelian Rice Pasties Recipe

Karelian Rice Pasties Ingredients:

Karelian Rice Pasties Recipe

  • For Rice Mixture
  • 500 ml Water
  • 2 tbsp Butter
  • 250 ml Short-Grain Glutinous Rice
  • 1 ltr Milk
  • 1½ tsp Salt

For Rye Dough

  • 400 ml Rye Flour
  • 150 ml Plain Flour
  • 1 tsp Salt
  • 200 ml Water

Fpr Glazing

  • 50 g Butter
  • 100 ml Milk

For Egg & Butter Spread

  • 100 g Butter
  • 3 Hard-boiled Eggs (mashed)
  • 50 ml Parsley (chopped)

How to make Karelian Rice Pasties:

  • Place a saucepan on fire and add water and butter.
  • Boil the water and stir in the short-grain rice.
  • Simmer for 10 minutes, stirring occasionally.
  • Pour in the milk and continue stirring, until it starts boiling.
  • Simmer for 50 minutes, till the rice is cooked.
  • Season the rice with salt. Remove and set aside.
  • Mix together rye flour, plain flour, salt and water.
  • Work on to form dough.
  • Roll out the dough on a floured surface, till it is about 2 mm thick.
  • Cut into circles that are 8 cm in diameter, using a cutter.
  • Roll out each circle into thin crusts.
  • Fill each crust with a thin layer of the rice preparation, in the center.
  • Turn up 1 cm of the side, to create an edge and pinch the edges.
  • Repeat with other crusts.
  • Bake the pasties at 570°F (300°C), for 15 to 20 minutes.
  • Mix butter and milk to form the glazing.
  • Remove the pasties from oven and brush with the glazing.
  • Keep the pasties under a tea towel or greaseproof paper, to soften.
  • Soften the butter and mix with mashed eggs and parsley.
  • Serve the pasties hot with egg and butter spread.

Leave a Reply