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2,5 dl soft mashed potatoes
0,5 teaspoons salt
1,5 dl wheat flour
1 dl rye- or barley flour
Mix the ingredients well together. Tap the dough in to the cookie sheet as a thin bread.
Bake in 275 C about 10-15 min.
You can make two breads from this dough.
Karelian pastries by Terhi:
1 l cold water
5 teaspoons salt
1 1/2 l rye flour
1 1/4 l wheat flour
2 l milk
3 dl rice
3 teaspoons salt
Rinse the rice and place it in boiling water. Simmer until most of the water is absorbed.
Add the milk, lower the heat to a minimum, and partially cover the pot.
Simmer until the milk has been absorbed and the rice has turned into a thick porridge. Season with salt and leave to cool.
Make the porridge day before you plan to make Karelian pastries. Add 1-2 eggs to the porridge if you want.
Mix the dough ingredients and knead it as a bar.
Cut small pieces from the dough and roll them as a very thin and ground ovals.
Let them stand, put a little wheat flour between them and cover with plastic wrap.
Brush the flour away and spread some filling on each oval.
Fold the sides towards the center, pinching and making neat pleats along the edge. Place them side by side in cooking sheet.
Bake at 275-300 degrees about 15-20 minutes.
Brush them well with melted butter or a butter and water mixture.
Place the pastries, separated with baking paper, in a bowl and cover with a towel to soften the crusts.