Finnish Pasties

Discover the comforting charm of Finnish Pasties, a traditional Nordic delicacy known as "Karjalanpiirakka." These rustic pastries feature a tender rye and all-purpose flour crust cradling a rich, creamy filling of slow-cooked rice porridge. Baked to crisp perfection and brushed with melted butter for a soft finish, Finnish Pasties are delightfully paired with a dollop of indulgent egg butter—a luscious blend of hard-boiled eggs and creamy butter. Perfect as a snack or a light meal, these authentic Finnish treats are not only a celebration of timeless baking traditions but also a unique way to bring Nordic flavors to your table. Simple ingredients, wholesome textures, and irresistible taste make this recipe an essential addition to your repertoire of international cuisine!

Nutriscore Rating: 62/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 10

Ingredients

• 200 grams Rye flour
• 50 grams All-purpose flour
• 150 ml Water
• 1 teaspoon Salt
• 50 grams Unsalted butter
• 200 grams Short-grain rice
• 500 ml Whole milk
• 2 large Eggs (for egg butter)
• 100 grams Butter (for egg butter)

Directions

Step 1

To make the filling, rinse the rice under cold water until the water runs clear. In a medium saucepan, cook the rice with 300 ml of water over medium heat until the water is absorbed, about 10 minutes.

Step 2

Add the milk to the saucepan and reduce the heat to low. Cook the rice, stirring occasionally, until it is thick and creamy, about 25-30 minutes. Season with a pinch of salt and let it cool to room temperature.

Step 3

To prepare the pastry, combine the rye flour, all-purpose flour, and salt in a large bowl. Gradually add the water while mixing, kneading gently until the dough comes together. It should be soft but not sticky.

Step 4

Divide the dough into 8-10 equal pieces. Roll each piece into a ball, then flatten it into a thin, oval-shaped disc about 1/8 inch thick on a lightly floured surface.

Step 5

Preheat the oven to 250°C (480°F) and line a baking sheet with parchment paper.

Step 6

Spoon a small amount of the rice filling (about 1-2 tablespoons) onto the center of each dough disc. Spread it lengthwise, leaving about a 1 cm border around the edges.

Step 7

Pinch the edges of the dough together around the filling to create a crimped 'boat' shape. Place the pasties onto the prepared baking sheet.

Step 8

Bake for 12-15 minutes, or until the edges of the pastry turn crisp and golden brown.

Step 9

While the pasties are baking, prepare the egg butter by boiling the eggs until hard-boiled (about 9 minutes). Peel the eggs, chop them finely, and mix with softened butter. Season with a pinch of salt.

Step 10

Once baked, brush the hot pasties generously with melted butter to soften the crust. Serve warm with a dollop of egg butter on top.

Nutrition Facts

Serving size	1373.8 grams (1373.8g)

Amount per serving	% Daily Value*
Calories	2655

Total Fat 155.50g	199%
Saturated Fat 90.50g	453%
Polyunsaturated Fat 0.60g
Cholesterol 766mg	255%
Sodium 2706mg	118%
Total Carbohydrate 274.10g	100%
Dietary Fiber 32.40g	116%
Total Sugars 27.40g
Protein 59.60g	119%

Vitamin D 373IU	1866%
Calcium 800mg	62%
Iron 10mg	54%
Potassium 2069mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 8.7%

Carbs: 40.1%