Description
Finnish Rice Pasties are traditional baked pastries filled with a creamy rice porridge. Made with a rye flour dough and a soft, milk-cooked rice filling, these pasties are crispy on the outside and tender inside, offering a comforting Nordic treat perfect for any occasion.
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, as needed to form dough
Finishing
- 1 egg (for egg wash)
Instructions
- Cook 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 fully absorbed.
- Make Rice Porridge: Add 4 cups of milk and 1 teaspoon salt to the cooked rice. Continue cooking gently until the rice is soft and has a porridge-like consistency. Remove from heat and let it cool completely.
- Prepare Dough: In a mixing bowl, combine 2 cups of rye flour, ½ cup all-purpose flour, and 1 teaspoon salt. Add 1 tablespoon melted butter and gradually add water while mixing until a smooth, pliable dough forms.
- Roll and Cut Dough: On a floured surface, roll out the dough thinly to about 1/8 inch thickness. Using a round cutter or glass, cut out circles approximately 4 inches in diameter.
- Fill Pasties: Place a generous spoonful of the cooled rice filling in the center of each dough circle.
- Seal Edges: Fold the edges of the dough circles over the filling and pinch firmly to seal the pasties completely to prevent leakage during baking.
- Apply Egg Wash: Beat the egg and brush it over the sealed pasties to give them a golden, shiny finish after baking.
- Bake: Preheat the oven to 425°F (220°C). Place the prepared pasties on a baking sheet lined with parchment paper and bake for 20 to 25 minutes, or until golden brown and crisp.
- Cool and Serve: Remove the pasties from the oven and let them cool slightly before serving warm or at room temperature.
Notes
- Use short-grain rice for a creamier filling texture.
- The rye flour gives the dough a traditional Finnish flavor; do not substitute entirely with all-purpose flour.
- Ensure the rice filling is cooled before assembling to prevent the dough from becoming soggy.
- The egg wash helps achieve a beautiful golden crust; you can substitute with milk if vegan.
- Pasties can be frozen before baking; bake from frozen adding a few extra minutes to the bake time.
