What the world actually cooks

Name a dish.

Name: Karelian pasty
Total time: 1 h 30 min
Yield: Makes 16
Cuisine: Finland (Karelia)
Ingredients: 200 g short-grain rice; 400 ml water; 800 ml whole milk; 2 tsp salt; 50 g butter; 300 g rye flour; 50 g wheat flour

Its ingredients rise out of the pile.

Try

Finland (Karelia)1 h 30 minMakes 16cocinado antes

Karelian pasty

Karjalanpiirakka

Ingredientes7

short-grain rice200 g
water400 ml
whole milk800 ml
salt2 tsp
butter50 g
rye flour300 g
wheat flour50 g

cerealotroslácteos y huevoespecia y salsa

Preparación

Rinse the rice, simmer it in 200 ml water until the water is absorbed, then add the milk and 1 tsp salt and cook over low heat, stirring often, until thick and creamy, about 40 minutes. Stir in half the butter and cool.
Mix the rye flour, wheat flour, remaining salt, and 200 ml water into a firm dough. Rest 15 minutes, then divide into 16 pieces and roll each into a thin oval.
Spread a spoonful of rice porridge down the center of each oval, leaving a bare rim.
Fold the long edges inward and pinch them into a traditional crimped border so the filling stays exposed in the middle.
Bake at 250°C for 12–15 minutes until the crust is dry and lightly browned.
Brush the hot pasties with the remaining melted butter, cover with a cloth, and let them soften before serving.