{"id":111,"date":"2010-01-09T07:39:06","date_gmt":"2010-01-09T14:39:06","guid":{"rendered":"http:\/\/therealfoodchronicles.com\/?page_id=111"},"modified":"2016-04-23T19:50:46","modified_gmt":"2016-04-24T01:50:46","slug":"karjalan-piirakka-aka-karelian-rye-pastry","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/karjalan-piirakka-aka-karelian-rye-pastry\/","title":{"rendered":"GF\/DF Karjalan piirakka (AKA Karelian rye pastry)"},"content":{"rendered":"<p>Today, I had a sudden craving for a Finnish rye pastry with rice porridge filling and egg butter (Munavoi) \u2013 which is exactly what it sounds like \u2013 on top. \u00a0\u00a0Karjalan piiraka, as it is known, is a simple, hearty, but delicious food from the Karelian region of Finland. \u00a0I ate them frequently during dark days of studying at the University of Joensuu many years ago.<\/p>\n<p>Maybe the fact that it is currently freezing (though warmer than in Finland), overcast, and I am working on what feels like homework is what brought them to my thoughts today.\u00a0 Whatever the reason, I think it\u2019s time to attempt making them, and making them in gluten-free form, at that.<\/p>\n<p>I searched the web for a recipe as soon as the craving hit.\u00a0 Quickly, I ran across a blog called <a title=\"Melanger Blog: Karjalanpiirakat :: Karelian Rice Pasties \" href=\"http:\/\/melangerbaking.com\/2009\/05\/22\/karjalanpiirakat-karelian-rice-pasties\/\" target=\"_blank\">Mel\u00e1nger<\/a>, written by Julia \u2013 someone who explores cooking through cultures.\u00a0 She had some gorgeous pictures of her attempt at making Beatrice Ojakangas\u2019 recipe from the The Great Scandinavian Baking Book.\u00a0 I remembered that I have a cookbook \u2013 Scandinavian Feasts \u2013 by the same author given to me by some dear friends in Joensuu. Her recipe in the latter of the two books served as my inspiration.<\/p>\n<p>A couple of notes on my recipe:\u00a0 First of all, I decided to use buckwheat and sorghum flours to give the crust an earthy taste, much like the rye would offer.\u00a0 To help the crust hold together properly, I use a bit of xanthan gum and <a title=\"brown rice protein powder\" href=\"http:\/\/www.veganessentials.com\/catalog\/brown-rice-protein-powder-by-mlo-gluten-free.htm\" target=\"_blank\">MLO-brand<\/a> brown rice protein powder.\u00a0 I also then throw the dough into the fridge \u2013 this makes it easier to work with (read: less sticky) later.<\/p>\n<h3><strong>Gluten-free Karjalan Piirakkat Recipe<\/strong><\/h3>\n<p>Makes about 16 pastries and one cup of egg butter<\/p>\n<p>Total time to make \u2013 a couple of hours start to finish, but you can make each of the components quickly in advance and then return to making the pastries when you are ready.<\/p>\n<p><strong>Filling:<\/strong><\/p>\n<ul>\n<li>2 cups water<\/li>\n<li>1 cup white rice<\/li>\n<li>Salt to taste<\/li>\n<li>2 cups rice milk<\/li>\n<\/ul>\n<p><strong>Pastry:<\/strong><\/p>\n<ul>\n<li>\u00bd cup buckwheat flour<\/li>\n<li>\u00bc cup sorghum flour<\/li>\n<li>\u00bc cup brown rice flour<\/li>\n<li>\u00bc cup tapioca starch<\/li>\n<li>1 tsp salt<\/li>\n<li>\u00bc tsp xanthan gum<\/li>\n<li>1 Tbsp brown rice protein powder<\/li>\n<li>2\/3 cup water<\/li>\n<li>(mix\/refrigerate for \u00bd hour)<\/li>\n<\/ul>\n<p><strong>Baste:<\/strong><\/p>\n<ul>\n<li>\u00bd cup rice milk, heated to boiling<\/li>\n<li>2 Tbsp non-dairy butter substitute<\/li>\n<\/ul>\n<p><strong>Egg Butter:<\/strong><\/p>\n<ul>\n<li>3 hard boiled eggs<\/li>\n<li>3 Tbsp non-dairy butter substitute, softened<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<p>For Filling:\u00a0 Boil water and rice until water water is absorbed.\u00a0 Add salt and milk (note: I used 1 cup rice milk and 1 cup So Delicious brand unsweetened coconut milk for the extra fat \u2013 it does not add a coconut flavor).\u00a0 This will take about an hour and should resemble a creamy porridge when done.\u00a0 Set aside to cool.<\/p>\n<p>For Pastry Dough:\u00a0 mix together all dry ingredients thoroughly.\u00a0 Add in water, stir, and then knead briefly by hand to make a stiff dough.\u00a0 Put in the refrigerator until ready to use.\u00a0 (Note: this will make it easier for you to roll the pastry out later on.)<\/p>\n<p>For Baste: Heat butter and milk until hot.\u00a0 (I forgot to boil them on the stove and popped them into the microwave in a little pyrex bowl for 2 minutes instead.)<\/p>\n<p>For Egg Butter:\u00a0 Crumble eggs into pieces, mix in softened butter, and salt and pepper to taste.\u00a0 Put in the refrigerator.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Making the pastries<\/strong><\/p>\n<p>Pre-heat oven to 500 degrees F.<\/p>\n<p>Roll chilled dough into a evenly shaped tube.\u00a0 Cut into 16 equal-sized pieces.\u00a0 Roll pieces one at a time between sheets of wax paper.\u00a0 Peel one side of paper away and use a spatula to coax the dough off of the other sheet.<\/p>\n<p>Place dough onto ceramic baking tray or parchment paper-lined baking sheet.\u00a0 Add a tablespoon or so of the rice filling and use your fingers to pinch the sides of the pastry together around the rice.\u00a0 Repeat until you\u2019ve covered your baking sheet; put remaining dough into refrigerator until you are ready to make the next batch.<\/p>\n<p>Baste the pastries with the butter\/milk mixture and bake for 10-12 minutes, until the crust is golden at the edges.<\/p>\n<p>Let cool on wire rack.\u00a0 Brush with baste again, if you like.\u00a0 Crust will soften a bit as the pastries cool.<\/p>\n<p>When ready to serve, top with a spoonful of egg butter.<\/p>\n<p>Personally, I like the piirakkat best after they have cooled down for a while and the flavors settle in, but they are also tasty hot out of the oven.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today, I had a sudden craving for a Finnish rye pastry with rice porridge filling and egg butter (Munavoi) \u2013 which is exactly what it sounds like \u2013 on top. \u00a0\u00a0Karjalan piiraka, as it is known, is a simple, hearty, but delicious food from the Karelian region of Finland. \u00a0I ate them frequently during dark&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/www.stormysweitzer.com\/recipes\/karjalan-piirakka-aka-karelian-rye-pastry\/\">Read More<\/a><\/div>\n","protected":false},"author":2,"featured_media":1673,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[8,10,9,12],"tags":[235,236,145,237],"class_list":["post-111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-globally-inspired","category-gluten-free-recipes-all","category-light-meals","category-vegetarian-recipes-all","tag-finland","tag-pastry","tag-rice","tag-savory"],"jetpack_featured_media_url":"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/03\/2010_01_09-karjalan.gif","_links":{"self":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts\/111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/comments?post=111"}],"version-history":[{"count":2,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts\/111\/revisions"}],"predecessor-version":[{"id":1674,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts\/111\/revisions\/1674"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/media\/1673"}],"wp:attachment":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/media?parent=111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/categories?post=111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/tags?post=111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}