Recipe: Karelian Patties step by step with pictures | Handy.Recipes

Karelian Patties

Cooked Karelian patties

Total Servings: 35

Nutritional Value

Karjalanpiirakka. Good afternoon everyone, I invite you on a trip to Karelia. Before we leave we are going to have a meal, and a very good meal. I have Karelian pirozhki on the menu. These are traditional pies originally from Karelia, which have now become a national dish in Finland. And that's understandable, because Karelia used to be part of Finland. Originally they were purely rye pies filled with barley, later on with potatoes and buckwheat and now the most popular filling is rice. Yes, yes, today we are going to make rye pies with rice. I will tell you some secrets of Karelian housewives and propose some variants of serving these pies. The recipe is good on its own, and as a base for your imagination. And the dough... You'll fall in love with it, because it's easy to work with. Terveh tulgua - welcome.

Author of the recipe

Ingredients for Karelian Cakes:


  • Rye flour (dough) - 170 g
  • Wheat flour / Flour (dough) - 80 g
  • Water (100-150 ml for dough + 1 glass for stuffing)
  • Salt (0,5 tsp.l. batter + 1 tsp.l. in the filling) - 1.5 teaspoon
  • Rice (round grain, stuffing) - 1 glass
  • Milk (750-1000 ml for stuffing + 100 ml)
  • Butter (regular - 100 g, soft - 100 g) - 200 g
  • chicken egg (boiled) - 3 units

How to cook Karelian pastry step by step with photos


First things first, let's boil some rice porridge. It should be very succulent, so make sure there is enough milk, and add more as needed.

Rinse the rice, salt it, pour a glass of water and put it on the boil.

When the water begins to boil, turn down the heat and wait until the rice has absorbed all the water. Now add the milk, stir it, bring it to the boil, turn down the heat, put the lid on (not too tightly) and leave it for about 30 minutes. Periodically, we look whether the milk is enough, if the porridge is dry, we add half a glass.

With the dough is very simple. Knead all the ingredients, wrap in cling film and leave to rest while the porridge boils.

And now for the fun part. We make a sausage out of the dough and cut it into pieces, not with a knife, but with a thin board (in my case, a wooden ruler). We need this so that the dough pieces get an oval shape, then

It is easier to roll out the dough pieces of the desired shape.

Now, dipping each time a spoon in cold water, spread the filling and seal the edges.

That's it: first, press the center with your index fingers!!! I can't do without help, I'll have to call my husband to take a picture.)

Then we pinch one side first,

Then the other side.

And at each end

Like this.

Traditionally they are baked in an oven on coals, but we put them in a preheated oven for 10 minutes.

After baking you can do two things. Brush liberally with melted butter, preferably ghee, or

Dip in a mixture of milk and butter. Put them in a pan or deep dish, cover with a napkin, cover with a lid or foil and let them rest for about 15 minutes. This process will soften the rye cakes.

The pies are served with a sauce made of chopped boiled egg and warm butter, can be whipped in a blender. With milk. They can keep for two or three days, each time before serving, dip them in boiling milk. Speaking of experiments and variations, my kids love this dough with apple caramel jam - everything is exactly the same, only we put hard-boiled jam in the center. My husband likes the filling with potatoes, and if it's with rice, it's topped with a pickle. It can be heated in the oven, pouring a little milk into the tray, and put slices of pickle and a slice of cheese on top. That's pretty much it. Enjoy your creativity in the kitchen and bon appetit.

Nutritional Value:

Whole Dish:
Calories
3292.2 Calories
Protein
59.9 g
Fat
192.6 g
Carbohydrates
328.2 g
Per Serving:
Calories
94.1 Calories
Protein
1.7 g
Fat
5.5 g
Carbohydrates
9.4 g
100g:
Calories
378.4 Calories
Protein
6.9 g
Fat
22.1 g
Carbohydrates
37.7 g

Chicken Egg, Salt, Flour, Butter, Rice, Water, Salty, Milk, Baking, Rye, Dough

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