Finnish Karelian Pies
Traditional pastries that everyone in Finland loves. They are so delicious. A perfect combination of the crispy crust and a creamy rice porridge filling.
Ingredients
The rice porridge filling
- 7/8 cup water 2 dl
- 7/8 cup porridge rice 2 dl
- 1/4 gallon lactose-free milk or rice milk 1 liter
- 1 teaspoon salt
The crust
- 7/8 cup water
- 1 1/2 teaspoon psyllium powder
- 1/2 teaspoon salt
- 4 tablespoons olive oil or lactose-free melted butter
- 1 cup buckwheat flour +more for baking!
- 1/4 cup oat flour
- 1/4 cup gluten-free flour mix
Instructions
The rice porridge filling
- Put the rice and water into a pot and bring to boil. Let boil for a couple of minutes until the water is absorbed to the rice.
- Add the milk. Cook over low heat covered for about 40 minutes until the milk is absorbed. Remember to stir it occasionally.
The crust
- Heat the water in the microwave until it’s warm. Add the psyllium to the water and mix well. Let sit for ten minutes.
- Add rest of the ingredients to the mixture and make a stiff dough.
- Divide the dough into three parts and roll those parts into sticks (about four fingers thick).
- Cut about 1,5 inch piece (3-4 cm) of a dough stick and make a ball out of it with your hands. Flour the surface well and roll the ball into a 5-inch (12-15 cm) circle (as thin as you can).
- Spread rice porridge to the center, about 2 tablespoons on each round.
- Fold two of the opposite edges over the rice porridge filling.
- Crimp the edges of the dough with your fingers (see the picture).
- Make an oval shaped pastry. Place on a baking pan lined with parchment paper.
- Bake the pies in the oven at (225 in Celsius) for about 10-15 minutes.
- After taking them out of the oven, melt some butter and brush on the pastries.
- Serve with butter, eggs and ham or just plain, they taste really good like that too.