Karelian Pie With Egg Butter Karjalanpiirakka Recipes

KARJALAN PIES

Steps:

• Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
• Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
• On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
• Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.

KARJALAN PIIRAKKA (KARELIAN PIE) WITH EGG BUTTER

Steps:

• For the Filling:.
• In a saucepan combine the water and rice. Bring to a boil.
• Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
• Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
• Preheat oven to 450°F
• Line a baking sheet with parchment paper.
• For the Pastry:
• In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
• Shape the dough into a log and cut into 16 portions and shape each into a round.
• On a lightly floured board, roll out each round into a 6-inch circle.
• Spread about 3 tablespoons of filling evenly on each round.
• Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
• Place on the prepared baking sheet.
• In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
• Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
• Remove from the oven and brush again.
• For the Egg Butter:.
• In a small bowl, cream the butter. Stir in the eggs.
• Season with the white pepper and ground ginger, if desired.
• Yield: 1 cup.
• Cool the pastries and serve with the egg butter at room temperature.

KARELIAN PIE WITH EGG BUTTER (KARJALANPIIRAKKA)

Steps:

• Bring a saucepan of two cups of water to boil over medium heat. Add rice and cook for 5 minutes, so most of the water is absorbed.
• Stir the milk and the butter into the rice. Reduce heat to low and cook for 45 minutes, stirring occasionally.
• Once cooked, add salt and pepper to taste, then set aside to cool.
• Preheat oven to 230˚C (450˚F). Line two baking trays with paper.
• In a large bowl, mix together the rye flour and regular flour, water, salt and melted butter. Once well combined, knead until a firm dough is formed.
• Roll into a cylinder log shape that is around 5cm (2 inches) in diameter. Cut into 16 discs.
• Dust a work surface with flour. Roll out discs to form very thin ovals. Place 2 or so tablespoons of filling onto each round.
• Fold and crimp the edges of pastry to cover the edges of the filling, with the middle left exposed. Brush pastries with melted butter.
• Place on baking sheet and bake for 10 minutes. Brush with butter again, then cook for another 5 minutes or until pastry has turned golden.
• Remove from oven and top with egg butter. Allow to rest for a while before serving.
• Cut the boiled egg into small squares and mix with the butter. Season with pepper, ginger and salt to taste.