nordic

Karelian Pasty with Egg Butter

Name: Karelian Pasty with Egg Butter
Yield: 1 serving
Cuisine: nordic
Ingredients: 48 g rye flour; 18 g all-purpose flour; 61 g water; 48 g white rice, uncooked; 193 g whole milk; 2 g eggs, hard-boiled; 16 g butter, softened; 3 g salt

This baked dish pairs eggs, hard-boiled with butter, softened, rye flour and all-purpose flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

98 g Carbohydrates

20 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

48g rye flour 175 kcal
18g all-purpose flour 66 kcal
61g water 0 kcal
48g white rice, uncooked 175 kcal
193g whole milk 118 kcal
2g eggs, hard-boiled 3 kcal
16g butter, softened 115 kcal
3g salt 0 kcal

Cooking instructions

rye flourall-purpose flourwatersalt
Heat oven to 475F/245C. Mix rye flour, all-purpose flour, and salt; stir in water to form a firm dough. Rest 10 minutes.
waterwhite ricewhole milksalt
Simmer rice with water until absorbed. Stir in milk and cook on low 20 to 25 minutes until thick; season with salt and cool slightly.
white rice
Divide dough into 3 small balls and roll into thin ovals. Spoon rice filling down the center and crimp edges into an open boat shape.
Bake 10 to 12 minutes until the crust is browned and crisp at the edges.
eggsbuttersalt
Mash the chopped eggs with softened butter and a pinch of salt; spread egg butter over the hot pasties and serve.