1. Start making the filling (rice porridge) by bringing
water to the boil. Add rice and simmer until water is absorbed
in rice.
2. Add milk, bring mixture to the boil and let it cook for
a couple of minutes, stirring continually with a wooden
spoon.
3. Reduce heat — or turn it off completely — cover pan with
lid and let mixture simmer for about 30 - 40 minutes, stirring
every now and then. Filling is ready, when it has thickened
into a velvety, white porridge.
4. Prepare pasty dough: mix flour and salt, add oil and
water little at a time and mix to get a non-sticky dough.
5. Divide dough in 16 equal pieces and roll them into small
balls.
6. Using a tapered rolling pin , roll out balls one at a
time into very thin discs, about 1 mm thick and 10 - 15
cm in diameter. (You could also try and use a pasta machine
for rolling.) Cover pie discs lightly with plastic wrap
to prevent them from drying out.
7. Spread porridge filling on centre of pie disks, see figure
1. Note: filling mustn't be too runny, it should hold its
shape when spread on pie discs. Raise edges of pie discs
towards the centre, pinching with your fingers (see figure
2) to make pasty look like shown in figure 3.
Figure 1 |
Figure 2 |
Figure 3 |
8. Place pasties on baking
sheet covered with parchment paper and bake at 255 - 300°C
for about 5 - 8 minutes, until brown specks start to appear.
9. Meanwhile, heat about 150 ml whole milk in saucepan,
add big lump of butter and let it melt. Submerge hot pasties
one at a time in hot milk-butter mixture and place them
in large bowl. Cover the bowl tightly with parchment paper
and towel, and let pasties soften for about half an hour.
Warm
pasties are traditionally served with egg and butter spread.
Spread egg-butter on warm rice pasties. Pasties may also
be eaten topped with plain butter. Pasties can be reheated
in oven, toaster or microwave.
EGG AND BUTTER
SPREAD
4 eggs
40 - 60 g butter
Cook
eggs in boiling water for 10 minutes. Rinse eggs with
cold water and shell them. Using a fork, finely mash
warm eggs together with the butter. Season with salt,
if necessary. You can use an egg slicer to slice the
eggs before mashing. Slice them first crosswise and
then lengthwise.
|
|
Making of the rice porridge
from stage one.
|
Rolling of the balls from
stage five. |
Making of the dough
discs (stage 6)
|
Joonas and Antti-Pekka
making dough discs.
|
Stage 7
|
Sanna has set the table.
|
Egg and butter spread
and the pasties. |
Eating! |
