Sunday, October 30, 2011

Mummi Hukka's Karelian Pasties or Karjalan Piirakat

As some of you know, I have a Finnish connection. For over half my life, I've had a rather odd obsession with the country, its quirky inhabitants and even quirkier language. I lived there for half a year, going to the university in Helsinki. This quintessential Finnish dish is a comfort food for Finns and foreign exchange students like me alike. I'd often duck into Stockmann's bakery on the way to school and pick up one or two of these as a quick lunch.

Mummi Hukka is a good Finnish friend's grandmother, and the origin of this recipe. It's been made time and time again for years, so it's absolutely perfect!

These pasties are truly delicious any which way you eat them. Fresh, warm, or cold, for breakfast, lunch, or dinner, with munavoi (chopped hardboiled eggs in melted butter), butter, or a slice of cheese.

They can also be made with mashed potato filling, but I happened to have leftover rice after dinner today (I added milk, and boiled, simmered, added more milk, until I got a porridge out of it) .

2 dl cold water
1 tsp salt
2 dl wheat flour
3 dl rye flour

Mix well, and roll out, thinly and evenly, atop a floured surface

3 dl water
2 dl rice
8 dl milk
half a tsp salt

Bring to a boil, then simmer until you've got a good rice porridge

Check out the pictures for the next steps.

Heat the oven to 300 degrees Celsius.
Bake for about 15 minutes.
Moisten them with milk just after you take them out of the oven.


Mary said...

300 degrees C? That's like lava. Lava, I tell you.

Jennie said...

Yup. My oven only goes up to 250, but it was fine, gave 'em 5 minutes extra!