👨‍🍳 作り方

1. 1

   Prepare the rice filling: Bring 2 cups of water to a boil in a saucepan. Add the rice and cook for 5 minutes until most of the water is absorbed. Stir in the milk and butter. Reduce heat to low, cover, and cook for 45 minutes, stirring occasionally, until a thick porridge forms. Season with salt and set aside to cool.

   💡 プロのコツ: Using short-grain rice helps create a creamy porridge.
2. 2

   Make the dough: In a bowl, combine the cold water, all-purpose flour, rye flour, and salt. Mix until a solid, compact dough forms. Knead briefly on a lightly floured surface until smooth.

   💡 プロのコツ: The dough will be quite stiff.
3. 3

   Shape the pasties: Divide the dough into 16 equal pieces. On a lightly floured surface, roll each piece into a very thin oval shape (about 6 inches long). Place about 2 tablespoons of the cooled rice filling onto one half of each oval, leaving a border. Fold the other half of the dough over the filling and crimp the edges to create a small, open-faced pie. Traditionally, the edges are pinched to form pleats.

   💡 プロのコツ: Rolling the dough very thin is key to authentic Karelian pasties.
4. 4

   Bake the pasties: Preheat oven to 400°F (200°C). Place the shaped pasties on a baking sheet lined with parchment paper. Brush them generously with melted butter. Bake for 10-15 minutes, or until the crust is lightly golden.

   💡 プロのコツ: Baking at a high temperature helps the crust become crisp.
5. 5

   Soften the crusts: Immediately after baking, brush the hot pasties with more melted butter or a mixture of melted butter and milk. Cover them with a clean kitchen towel while they cool slightly to soften the crusts.

   💡 プロのコツ: This step is crucial for achieving the characteristic soft crust.
6. 6

   Make the egg butter: While the pasties are baking or cooling, mash the hard-boiled eggs with a fork. Mix in the softened butter and a pinch of salt until well combined and creamy.

   💡 プロのコツ: Ensure the butter is truly softened for a smooth mixture.
7. 7

   Serve: Serve the warm Karelian pasties with a dollop of egg butter on top.

   💡 プロのコツ: Karelian pasties are best enjoyed fresh.