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Karjalanpiirakka - Tintti78
Cuisine et Traditions

Karjalanpiirakka

Small tart rye flour topped with rice porridge whose shape recalls that of a canoe
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Chef :
Réalisé le :
Famille :
Karjalanpiirakka
Temps de préparation : 45 min
Temps de cuisson : 60 min
Temps de repos : 0 h
Temps total : 2h45min
Nbre de couvert : 1

Ingrédients


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Dough canoes
Wheat flour : 100 g
Rye flour : 200 g
Water : 2,5 dl
Salt

Stuffing
Milk : 1 l
Risotto : 200 g
Butter : 30 g
Salt

Butter egg
Egg : 6 pcs
Butter : 100 g
Salt

Gilding
Butter : 100 g

1)
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Dissolve the salt in the water.
Gradually add the rye flour and wheat flour.
Knead to obtain a homogeneous paste.
Book the dough cool.
2)
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In a saucepan, boil the milk. Wash the rice under water until water is no longer cloudy. Cook the rice for 45 minutes.
Cook the milk and add to risotto.

To cook the eggs. Tips : Do cool the eggs after cooking.
3)
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Form a paton and break it.
Form of disks of at least 5 cm in diameter.
Tips : Flour discs overlaid, this will avoid that they stick among them.
4)
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Place the rice pudding in the centre of each disk about 5 mm thick, taking care not to cover the entire surface (Leaving 2 cm around free).
Fold the edges over the rice and pinch.
Bake in the preheated oven at 250°c until coloration of the rice.
Melt the butter in the warm milk. Dive boats right out of the oven.
5)
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Chop the eggs pre-cooled. Add the butter and the salt.
The hash must be coarse in order to avoid creating a dough compact. It must remain pieces of white of different sizes.

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Notes du chef

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