A Karelian Pasty is an open pastry shell filled with rice porridge. It is also called karjalanpiirakka and Karelian Pie. The dish originated in Karelia, a historical territory that lay between Finland and Russia. In modern times, it is considered Finland’s national dish. Karelian Pasties are usually eaten with a side dish called munavoi.

Directions for Preparing Karelian Pasty

For Rice Porridge Filling

1. Pour the water into a saucepan and then add the cup of rice.
2. Turn on the heat and bring to a boil.
3. Stir occasionally.
4. Place the lid on the saucepan and cook for twenty (0:20) minutes.
5. Pour in the milk.
6. Replace the lid and cook until the milk is absorbed and the rice is tender and creamy.
7. Set aside.

For Rye Crust Pastry Shell

1. Place both types of flour in a large bowl together with the salt.
2. Gradually add the water and knead into a stiff dough.
3. Form the dough into a log.
4. Divide the dough into sixteen equal pieces.
5. Shape each piece into a ball.
6. Lightly sprinkle flour on a board and roll out each ball into a six-inch circle.
7. Place three tablespoons of the rice porridge onto the center of each circle.
8. Fold the two opposite sides of each circle of dough, partly over the porridge filling, about half-inch away from the middle, leaving the center of the filling exposed.
9. Crimp the folded edges by pinching the dough together with the fingers so that the pasty resembles a cowrie seashell.
10. Preheat the oven to 450 degrees F and line a baking tray with parchment paper.
11. Set the Karelian Pasties onto the parchment paper and bake for about fifteen (0:15) minutes until golden, brushing once with a wash made of hot milk and butter.
12. Take the pasties out of the oven and while hot, brush again with the wash.
13. Allow the pasties to cool. Serve the Karelian Pasties with munavoi; an egg and butter side dish.

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