Karjalanpiirakat - Finnish Karelian Pasties
A nourishing and filling breakfast that's commonly eaten in Finland with a cup of good strong coffee. They make a great lunch or snack as well, as you can just pull them out of the fridge whenever you feel like a bite to eat.
Makes about 20 small pasties
WHAT YOU NEED
FOR THE DOUGH
300 g of rye flour or light rye flour
150-200 ml water
Pinch of salt
2 cups of soy milk and 1 tablespoon butter for the dipping mixture
FOR THE RICE FILLING
120 g short grain rice
300 ml water
1 tablespoon butter (I used Nutlex)
650 ml soy milk
Pinch of salt
FOR THE TOFU EGG BUTTER
I packet silken tofu
2 tablespoons nutritional yeast
1 tablespoon butter
1/4 teaspoon black salt (for its egg-like flavour)
Handful of dill fronds
WHAT TO DO
TO MAKE THE FILLING
Bring 300ml of water to the boil and then stir in the rice and butter. Simmer for 10 minutes, stirring every now and then.
Add the milk and salt. Increase heat and stir until boiling, then bring it down to a simmer, pop on the lid, and allow to cook for about 50 minutes, or until the rice is just tender. Set aside to cool.
TO MAKE THE TOFU EGG BUTTER
Combine all ingredients, except dill, in a blender and pulse until well combined and the tofu has broken down in to small pieces. Then place in a pan and heat through. Place in a bowl and sprinkle with chopped dill.
TO MAKE THE DOUGH
Combine the flour, water and salt in a bowl. Then knead the mixture until it forms and thick dough. Turn the dough out onto a floured surface and roll out to a thickness of about 2mm. Use an 8cm round cutter to press out circles of dough, and roll each circle out a bit more using a rolling pin and a bit more flour.
Pre-heat oven to the hottest temperate it will go.
TO ASSEMBLE THE PASTIES
Using a spoon, spread a thin layer of the rice mixture into the middle of each dough circle, leaving about 1.5cm of edging. Then bring up the sides and crimp the dough with your fingers. Don't stress if it's not perfect! I like it when they look rustic and homemade.
Place on a baking tray and cook for about 15 - 20 minutes, making sure they don't burn.
While the first batch is cooking, make the dipping mixture by combing the milk and butter in a small bowl. And when the pasties are ready and hot from the over, quickly dip each pastie into the mixture, and then place them on a tray and cover with a tea towel. This will help them to soften.
Eat while still warm with the egg butter spread on top, a sprinkling of dill and some hot coffee or tea.
You can make these using rye flour or rye meal, or a combination of the two.
Store you pasties in an airtight container in the fridge. They also freeze well.