This is a delicious Finnish rice filled pie recipe from the town of Karelia with an egg salad topping.
Ingredients:
Pre-made gluten free puff pastry sheets for the base and for the sides (defrosted).
Dough:
1 and 1/2 cups Cauliflower flour
1/2 tsp baking powder
1 Tbsp garlic powder
1/2 tsp black pepper powder
1/2 cup water
1/3 cup corn flower for dusting the table to roll out the pastry dough
1 egg yolk (to use at end before putting in the oven)
Filling:
1 cup cooked rice (we used black rice in this recipe)
Topping:
2 boiled eggs
2 Tbsp vegan butter
Salt and Pepper to taste
Method:
Cook the black rice in a rice cooker for about 45-50 minutes or until done.
While the rice is cooking, boil two eggs until they are almost hard boiled, then set them aside to cool.
Once the eggs are cooled, mix through the vegan butter and the salt and pepper to taste. This makes a buttered egg salad. Place this in the fridge.
Heat the oven to 180°C.
In a bowl, mix together the cauliflower flour and the baking powder.
Next begin to add water in small amounts to the flour mix to form a dough ball. If you add too much water, the dough ball will get too sticky to work with, but you want just the right amount of water added to make an easy dough to work with.
Once the dough is ready, roll it into a thick sausage and slice off about 1 heaped Tbsp size pieces to roll out into individual flat ovals. You want the flat ovals to be on the thin side (about 1-2mm thick) - not too thin to tear, but thick enough to lift off easily and hold the rice filling.
Add a few tablespoons of cooked black rice filling to the centre of the dough oval, spread and flatten the rice and fold in the sides of the dough, pinching the dough together to form a semi open pie (see picture).
Repeat the procedure to make as many pies filled with the black rice filling as you can.
Prepare a baking tray with a sheet of baking paper on it. Place the pies gently on baking paper.
Mix the egg yolk of one egg with a dash of water, and using a gentle pastry brush, brush over the Karelian pies with the egg yolk mix.
Place the pies in the oven and bake for about 15-20 mins until they are lightly golden coloured. Take out from the oven and allow to cool slightly.
Serve the pies up with the buttered egg salad and some salt and pepper to taste.
Comments