Karelian pies (Original from www.martat.fi/reseptit/karjal...)
Crust dough
3 dl water
2 spoons oil
2 teaspoon salt
6 dl rye flour
2 dl wheat flour
(first, we did just half of this, but it was too little!)
Filling
2 ½ dl water
2 dl rice
7 ½ dl milk
1 teaspoon salt
1 egg
butter and water
boiled eggs and butter for egg butter.
Preparation of filling:
2. Stir the rice in boiling water and cook for 10 minutes.
3. Add the milk and let the porridge simmer for 30 minutes, stirring along the bottom. Leave the filling to simmer on the lid for less than 10 minutes.
4. Season the finished porridge with salt and let it cool down.
5. Stir the egg into the cooled porridge.
Making pies:
1. Mix cold water, oil, salt, and flour with a wooden fork. Knead the dough smooth and firm.
2. Sprinkle the rye and wheat flour mixture on the table and pour the dough over the flour. Roll the dough into a plate about 1/2 cm thick.
3. Press the cakes from the plate with a drinking glass.
4. Place the cakes in stacks of six to prevent them from drying out. Cover the stacks with a plastic bag or bowl.
5. Roll the dumplings with a rolling pin into a thin round or oval shells. Put the crusts on top of each other and sprinkle with rye flour in between. Cover the stack of crusts with a plastic bag. Fill the crusts as soon as possible so that they do not stick together.
6. Take the crusts to the baking table, spread a spoonful of the filling in the middle of the crust (1 cm thick layer of filling), and leave a space of about 1 cm at the edges of the crust.
7. Turn the opposite edges over the filling and wrinkle the pies with your index fingers.
8. Transfer the pies to a baking sheet on baking paper.
9. Bake the pies at 275-300 ° C for about 15 minutes.
10. Grease the pies with melted butter mixed with a drop of water.
11. Stack the hot pies in a bowl on top of each other and cover with baking paper and cloth.
Eat with egg butter!
10 дек 2020
