I’m trying out a few new recipes. Changing my diet is inspiring me to cook differently, which has been fun. I also went to an amazing vegan supper club with my flatmate.
I’m definitely going to do Veganuary so I’ve also been getting a few recipes out of my system. Karelian/Carelian pastries (both spellings appear to be acceptable) were one of my favourite foods from Finland and I suddenly had a hankering to try making them last Friday.
Karelian pie sounds absolutely repulsive but tastes amazing. It’s thin rye pastry filled with savoury rice pudding and topped with egg butter. Lots of fat and carbs to help withstand the freezing Nordic temperatures. Or London in November.
I followed this recipe quite closely, using a mixture of arborio and pudding rice. I had around 1/3 of the pastry left, I believe because I put a lot of filling in each one. I considered trying to freeze the dough, but I think it will be a while before I attempt this recipe again so I just binned it.
The only plastic waste generated from these was the chive package. I had purchased the chives for a new black lentil recipe I was trying to use up my OddBox potatoes. I went to a greengrocer and Eat17 but neither place had them unpackaged and I wasn’t willing to go without.
Oh! I nearly forgot that I bought milk in plastic for this recipe too. I trialled making two of the Carelian pies with almond milk and they were nice but I made a slight mistake using a sweetened product. I think oat milk would work better.