Ingredients
Scale
- 1 cup short-grain rice
- 4 cups water
- 1 teaspoon salt
- 2 cups milk
- 2 cups rye flour
- 1 teaspoon salt
- 4 tablespoons butter
- 1 egg (for egg wash)
Instructions
- Rinse the rice under cold water and combine it with water and salt in a pot. Bring to a boil, then reduce the heat and let simmer until the rice is soft.
- Stir in the milk gradually, cooking until it becomes a thick porridge.
- In a bowl, mix rye flour and salt, then add enough water to form a soft dough. Divide the dough into small balls.
- Roll out each ball into a thin oval shape.
- Place a spoonful of the rice porridge in the center of the oval and fold the edges over to create a pasty, pinching the edges to seal.
- Brush the tops with beaten egg.
- Bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until golden brown.
Notes
- For a traditional taste, serve with butter or egg butter spread.
- These pastries can be stored in the freezer and reheated.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Finnish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pasty
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg