Karjalanpiirakka – Karelian pies

Learn how to make: Karjalanpiirakka – Karelian pies

0.8 dl cold water
0.4 tsp salt
1 cup Rye flour
1 cup wheat flour
10 g of butter

1.6 dl water
1.6 dl porridge of rice
640 g of milk
0.5 tsp salt

For lubrication

30 g of Butter
0.8 dl Milk

Use a thick-based boiler. Add the rice in boiling water. Cook until the water is absorbed. Add the milk in small amounts. Stir all the time, that the porridge pan. When all the milk has been added, and the porridge is boiling, reduce heat. Simmer the porridge under the lid, stir in between. Add the salt. Cool down.
Prepare the dough by mixing the other ingredients in water. The beginning of the last with the melted butter. The dough should be firm and tough.
Baked dough bar. Share it with 40 parts. Rotate the pieces into balls and pat kakkaroiksi. Pile on top and cover with plastic wrap to prevent drying.
Roll out Kakkar piirakkapulikalla thin, circular shells. The size of the stack shells, sprinkle with flour, and between the cover with cling film.
Spread some of the shells on the table. Remove the excess flour pullasudilla. Pour pudding 1 1/2 to 2 tablespoons / shell. Spread with a knife at the top and the bottom of the lateral edges of the almost. Bend the edges with fingers in to the pudding from top to down. Put the baking sheet directly side by side.

Bake at 275 – 300 degrees until soft, about 10 – 12 min.

Lubricate the pies are ready to milk mixture. Cover with a tea towel.


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