TheCarelian Pastry from Finland

”KARJALANPIIRAKAT”

Introduction

Carelian pastry is a traditional Finnish baking. We, the Comenius club from Kaukajärvi School, Tampere baked you some. You can try it in your country as well. You only need some rye and wheat flour, milk and rice… Give it a try! It tastes delicious!

The recipe (makes 20)

Preparation time: 1-2 hours Baking time: 5-7 minutes/batch Oven temperature: 300 degrees C

Pastry: 2 dl water 1 tsp salt 3 dl rye flour 2 dl wheat flour

Filling: Rice pudding (cook 5dl boiling milk, 1 dl thick rice and 1 tsp salt into a porridge, cooking time 45 min.) 2 dl boiling milk + 3 tbsp melted butter for brushing the pasties after baking

1. Prepare the filling . Cool it down.

2. Mix together the water, salt and flour.

3. Shape the dough into a long rope the thickness of your wrist and cut into 20 equal portions. Shape the pieces into flat round cakes and form into a pile at the side of the baking table. Roll out each cake into a very thin circle. Set aside, but not on top of each other or they will stick together. Cover with plastic cellophane in order to avoid drying out.

4. Fill the center of each with the rice pudding, fold over the edges and pinch tightly with your fingertips.

5. Bake for a short time in a hot oven. Brush or dip into milk/butter mixture.

First you have to prepare a

pudding/porridge out of milk, rice

and salt. Heat the milk, don’t let

it boil for very long. Add the rice

and the salt. Reduce

temperature. Stir every now and

then. It is ready in 45 minutes.

Cool it down.

STEP 1: cooking the filling

STEP 2: Preparing the dough

Mix water with the flour

and salt. Use enough

flour, the dough

shouldn’t be sticky.

Shape the dough into a long rope the thickness of your wrist and cut into 20 equal portions.

STEP 3: shaping the dough

Shape the pieces into flat round cakes and form into a pile at the side of the baking table. Roll out each cake into a very thin circle. Set aside, but not on top of each other or they will stick together.

In Finland we call this rolling pin ”pulikka”!

Don’t forget to cover the pieces with plastic cellophane. They easily dry out!

Fill the center of each with the rice pudding, fold over the edges and pinch tightly with your fingertips.

Bake the pastry in 300 degrees Celsius for about 8 minutes.

STEP 4: filling and baking

STEP 5: dipping in milk and butter mixture

Melt the butter into the warm milk. Dip the Carelian pastry in the mixture right after baking.

(STEP 6: Preparing the egg butter)

Cook 3 eggs for 10 minutes, peel them and use a fork to mix them up with 200 g soft butter. Add some salt, if you like. The egg butter tastes delicious on the Carelian pastry!

Enjoy the warm

Carelian pastry

with some egg

butter in good

company!

READY!

Greetings from Kaukajärvi! Lotta, Emma, Veera, Juuli, Henna, Melek, Ronja, Julius, Janina and Emilia.