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Gluten-Free Karelian Pasties (Karjalanpiirakka)

Traditional Finnish rice pasties made gluten-free. These savory pastries are a delicious and unique dinner option.

75m8 servings
Contains dairyContains egg
250 cal|6g protein|40g carbs|7g fat|2g fiber

Ingredients

  • 1 cup Gluten-Free Rice Flour(replaces Wheat Flour)
  • 0.5 cup Gluten-Free Tapioca Starch(replaces Wheat Flour)
  • 0.75 cup Water
  • 0.5 tsp Salt
  • 1 cup Short-Grain Rice
  • 4 cup Milk
  • 2 tbsp Butter
  • 1 Egg

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat your oven to about 230°C.
  2. 2In a medium bowl, combine the 1 cup Gluten-Free Rice Flour, 0.5 cup Gluten-Free Tapioca Starch, 0.75 cup Water, and 0.5 tsp Salt. Mix everything together until a cohesive dough forms.
  3. 3On a clean surface lightly dusted with a bit of the Gluten-Free Rice Flour, roll the dough out very thinly, about 0.1588 cm thick. Use a round cutter to cut out small dough circles.
  4. 4In a medium saucepan, combine the 1 cup Short-Grain Rice and 4 cups Milk. Bring this mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover and simmer for 20-25 minutes, or until the 1 cup Short-Grain Rice is tender and most of the 4 cups Milk has been absorbed. Stir occasionally to prevent sticking.
  5. 5Remove the rice mixture from the heat. Stir in the 2 tbsp Butter and 1 Egg until fully incorporated. The mixture should be thick and creamy.
  6. 6Place about 1-2 tablespoons of the rice filling onto the center of each dough circle. Carefully fold and pinch the edges of the dough around the filling to create a pasty shape, leaving the top slightly open.
  7. 7Arrange the formed pasties on a baking sheet. Bake in the preheated about 230°C oven for 25-30 minutes, or until the crust is golden brown and firm to the touch.

Substitutions

Wheat Flour → Gluten-Free Rice Flour + Tapioca Starch(avoids Gluten)

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