Light Finnish Karelian Rye Pasties (Karjalanpiirakka)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cook 80 g pudding rice with 400 ml milk and 1 pinch of salt for 25 minutes until thick and creamy, then leave to cool.

   25:00
2. 2

   Knead 150 g rye flour with 80 ml water and a little salt into a firm dough, roll out thinly and cut out 8 rounds.

3. 3

   Place 1 tbsp of the rice porridge in the centre of each round, fold up the edges and crimp them. Bake at 250°C for 12–15 minutes.

   12:00
4. 4

   Hard-boil 2 eggs, chop finely and mix with 1 tbsp softened butter to make egg butter, then spread it over the warm pasties.