Karalan Piirakat - Karelian Pastries

1. Rice porridge 2. Dough rolled into log and divided 3. Pirkko showing rolled out oval
4. Ready to bake 5. Brushed with butter

Karelia is the part of Finland that borders Russia, and they have a unique cuisine that I grew up loving. These "pastries" originate from Karelia, but can be bought all over Finland, in fact no one makes these there, they are so easy to find in the grocery stores. They are eaten at breakfast or lunch, and are savory, not sweet. For us here in Wakefield (or as it happens, Montreal for this post), they are a special treat, and our friend Pirkko came over and taught us how the make them.

Rice Porridge:

3 dl arborio rice (= 1.27 or 1 and 1/4 cups)
2 1/2 dl water (= 1 cup)

boil until water is gone (watching carefully). Then add 1 L milk (add 2 cups at a time) and cook on low heat to make porridge, cook until milk is absorbed then add more as needed until porridge consistency and rice is cooked. It takes about 4 cups)

Dough

4 dl rye flour (1 3/4 cups)
1 dl white flour (0.4 cups, that is a bit more than 1/3 cup but less than 1/2 cup)
2 dl water (warm)
1-2 tsp salt

Mix in mixmaster or by hand (Pirkko did by hand with a wooden spoon). To roll out, use a lot of flour on the board or mat. Roll dough into a log and divide, then roll pieces by hand into balls and then use rolling pin to flatten into oval shape (see photo). Put rice in centre and pinch sides first, then continue pinching into shape as above. Bake at 400 F for 10 minutes or until bottom of pastry is brown. Brush generously with melted butter and serve with hard boiled eggs.