Karelian Pasty originates from the Karelian region and is traditionally found throughout Finland, as well as in neighboring Estonia and northern Russia.
Karelian Pasty is made with a thin rye crust filled with rice, and the finished pastry is topped with chopped boiled eggs and butter. Nowadays, the recipe has evolved to include various fillings like mashed potatoes and carrots.
This dish is quite unique and can be challenging to make, especially the pastry crust. If you’re interested in trying it out, follow this recipe! 😁
Karelian Pasty
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Type: Main Course
Cuisine: Northern Russian/Finnish Cuisine
Servings: 4-6
Calories: 530-800 kcal
Total Calories: 3200 kcal
Ingredients
For the Dough
| Flour | 250g |
| Rye flour | 250g |
| Water | 250ml |
For the Filling
| Potatoes (or instant potato flakes) | 500g |
| Garlic | 2 cloves |
| Dill | Add to taste |
| Milk | 100ml |
| Onion | 1, 100g approx. |
Optional Topping
| Salmon | 200g |
| Mushrooms | Add to taste |
| Butter | 50g |
| Sour cream | 50g |
Instructions
Step 1: Prepare the Dough
- Combine flour, rye flour, and water in a bowl in a 1:1:1 ratio.
- Stir the dough with a spoon. If it’s too wet, add more flour; if too dry, add more water.
- Move the dough to a floured surface and knead into a long steip. Cut into portions, then roll into thin rectangles.
Step 2: Prepare the Mashed Potatoes
If using fresh potatoes: cut into pieces, boil until soft, mash, then mix with milk, garlic, onion, salt, and pepper. If using instant potato flakes: follow the package instructions.
Step 3: Add the filling in the pasties
- Spread the mashed potatoes over the dough.
- Add fish, mushrooms, bacon, or other toppings of your choice.
- Fold the edges of the dough over the filling to form a pastry.
Step 4: Bake the Pastries
- Place the pastries on a baking sheet, add sour cream on top, and bake in the oven at medium heat for 10-25 minutes. Check every 10 minutes to avoid burning.
- The crust should be golden brown and crisp, and the filling should be soft and flavorful.
- Serve hot with butter.
The crust is crispy like a biscuit, and the filling is soft and flavorful with the mushrooms blending perfectly with the mashed potatoes. Although rolling out the dough can be a bit tricky, the result is worth it!
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