Karelian pies

Description

Karjalanpiirakka. All kind time of days, I invite you on a journey through Karelia. Before you go, we'll refresh, and very thoroughly. I have a menu Karelian pies. It is a traditional tarts comes from Karelia, which are now a national dish in Finland. This is understandable, because before Karelia was part of Finland. Initially it was a pure rye pies stuffed with barley and later potatoes and buckwheat, and now the most popular filling is rice. Yes, today we are going to prepare rye pies with rice. I will reveal you some secrets of Karelian hosts will offer several options for filing these Karjalanpiirakka. The recipe is good by itself and as a basis for your imagination. And the dough... You'll love to work as it is easy and simple. Tervehtulgua - welcome.

Ingredients

Rye flour

170 g
Flour

80 g
Water
Salt

1.5 tsp
Figure

1 cup
Milk
Butter

200 g
Chicken egg

3 piece

Cooking

The first thing put to boil the rice porridge. It should be very juicy, so we will follow if there is enough milk and need to be add.

Wash rice, add salt, pour a glass of water, put on fire.

When the water boils, diminish the fire and wait until the rice has absorbed all the water. Now add milk, stir, bring to a boil, low down the fire, cover (not tightly) and leave for 30 minutes. Periodically look at whether enough milk if the porridge is dry, pour half a Cup.

With the test it's very simple. Knead all the ingredients, wrap in cling film and leave to rest, until cooked porridge.

And now the most interesting. Roll the dough sausage and cut it into pieces, not with a knife, and using a thin Board (in my case a wooden ruler). We need to test billet acquired an oval shape, then

Of them easier to roll out blanks of the desired shape.

Now, each time dipping the spoon in cold water, spread the filling and zasiyaet region.

So: first, press the forefinger on center, (Oh!!! without the help can not do, have to call my husband to take pictures)

Then zasiyaet, first in one direction,

And then in another.

And with each end

So.

Traditionally they are baked in the oven on the coals and we put in a preheated high oven for 10 minutes.

After baking you can do in two ways. Liberally lubricate the melted butter, preferably clarified, or

Dip in milk mixture and oil. Add to the pot or deep pan, cover with a cloth, on top of another lid or with foil and let rest for 15 minutes. This process helps to soften rye cakes.

For cakes with the sauce made of chopped boiled eggs and warm butter, you can blend. Drink milk. They can be stored two to three days each time before serving, dip them in boiling milk. If we talk about the experiments and variations, my kids love this dough with caramel Apple jam - all exactly the same, only in the center put jam, brewed strong pieces. My husband loves the stuffing of potatoes and if rice, then nibble on the pickles. Reheat in the oven, pouring into a pan with a little milk and put on top of slices of pickle and a slice of cheese. Here, perhaps, and all. Enjoy your creativity in the kitchen and enjoy your meal.

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