Rinse rice and add to boiling water. Simmer until most of water is absorbed. Add milk, lower heat to a minimum, and partially cover pot. Simmer until milk has been absorbed and rice has turned into thick porridge. Season with salt and leave to cool.
Add flour and salt to water; mix into a solid, compact dough. Form the dough into a strip and divide into 12 pieces. Roll the pieces into flat thin ovals. Spread some filling on each oval. Then fold the sides towards the center, pinching and making neat pleats along the edge. Bake at 300ºF/150ºC for about 10 minutes.
Remove from oven. Brush well with melted butter or a butter and water mixture. Place the pasties, separated with baking paper, in a bowl and cover with a towel to soften the crusts.
Serve warm with butter or egg butter which is made by mixing equal parts of butter, cottage cheese and chopped hard-boiled egg.
Author's Comments
This is a delicious recipe of traditional pastries from Finland. They take some time to prepare but are definitely worth it.
Instructions
Rinse rice and add to boiling water. Simmer until most of water is absorbed. Add milk, lower heat to a minimum, and partially cover pot. Simmer until milk has been absorbed and rice has turned into thick porridge. Season with salt and leave to cool.
Add flour and salt to water; mix into a solid, compact dough. Form the dough into a strip and divide into 12 pieces. Roll the pieces into flat thin ovals. Spread some filling on each oval. Then fold the sides towards the center, pinching and making neat pleats along the edge. Bake at 300ºF/150ºC for about 10 minutes.
Remove from oven. Brush well with melted butter or a butter and water mixture. Place the pasties, separated with baking paper, in a bowl and cover with a towel to soften the crusts.
Serve warm with butter or egg butter which is made by mixing equal parts of butter, cottage cheese and chopped hard-boiled egg.
Author's Comments
This is a delicious recipe of traditional pastries from Finland. They take some time to prepare but are definitely worth it.
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