Description
Finnish Rice Pasties are a traditional Nordic delicacy featuring a soft and creamy rice porridge filling encased in a tender rye and all-purpose flour crust. These savory pastries are baked to golden perfection, making them a comforting and hearty treat perfect for gatherings or a wholesome snack.
Ingredients
Scale
Rice Filling
- 2 cups water
- 1 cup short-grain rice
- 4 cups milk
- 1 teaspoon salt
Dough
- 2 cups rye flour
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon melted butter
- Water (enough to form a smooth dough, about ½ to ¾ cup)
Additional
- 1 egg (for egg wash)
Instructions
- Cook the rice: In a saucepan, bring 2 cups of water to a boil. Add 1 cup of short-grain rice and cook until the water is completely absorbed.
- Prepare the rice porridge filling: Add 4 cups of milk and 1 teaspoon of salt to the saucepan with the cooked rice. Continue cooking gently, stirring frequently, until the rice becomes soft and the mixture turns into a porridge-like consistency. Remove from heat and let cool completely.
- Make the dough: In a mixing bowl, combine 2 cups rye flour, ½ cup all-purpose flour, and 1 teaspoon salt. Add 1 tablespoon melted butter and gradually add enough water to form a smooth, pliable dough. Knead briefly until well combined.
- Roll and cut the dough: On a floured surface, roll out the dough thinly to about 1/8-inch thickness. Use a round cutter or glass to cut the dough into circles approximately 4-5 inches in diameter.
- Fill the pasties: Place a spoonful of the cooled rice filling in the center of each dough circle, making sure not to overfill.
- Seal the pasties: Fold the dough edges over the filling and pinch firmly to seal, ensuring no filling escapes during baking.
- Apply egg wash and bake: Lightly beat the egg and brush it over the surface of each pasty for a golden finish. Place the pasties on a baking sheet lined with parchment paper and bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown and cooked through.
Notes
- Short-grain rice works best as it creates a creamy porridge texture.
- Make sure the rice filling has cooled before assembling to prevent the dough from becoming soggy.
- You can substitute the rye flour partially with whole wheat flour if rye flour is unavailable.
- For a dairy-free version, use plant-based milk substitute instead of milk and a butter alternative.
- These pasties can be served warm or at room temperature and pair well with lingonberry jam or a side salad.
