The daughter wanted rice cakes, but the mother promised to bake only one.
Hanna Aro baked one sheet of rice pie. His recipes are always easy and suitable for everyday life. Hanna Aro
Sugar and salt channel Hanna Aro knows he is in dangerous waters. With Karelian pie, you can’t get better with tricks.
One day, Aro’s daughter asked if mom could bake Karelian pies for dinner. Aro said that he didn’t have time to bake several pies, but he could make one.
So there was one pie the size of a baking sheet for the evening snack.
– We call this a rice pie, not a Karelian pie, Aro clarifies.
Although the one-pan pie is not a new invention, Aro has noticed from his followers’ comments that it is a new thing for many.
The recipe called the lazy housewife’s pie has garnered praise on Instagram:
– Oh, what a good idea! Maybe put some dough on top of it, because that slightly burnt dough is the best in pies.
– Must test this.
When making a one-pan pie, add an egg to the porridge. It binds the filling, and the porridge does not rest when you cut pieces from the pie.
– Nothing beats traditional Karelian pies, but this is faster to make, Aro reminds.
Tinned rice pie
Crust pastry:
2 dl of water
1 teaspoon of salt
1/2 dl wheat flour
4 1/2 dl rye flour
Rice porridge:
2 dl of water
2 dl of porridge
1 l of red milk
1-1.5 teaspoons of salt
In addition:
1 egg
50 g of melted butter
(if the porridge is very thick, add a little milk)
For lubrication:
melt butter
1. Start by preparing the rice porridge. Boil water and add rice. Let the water soak into the rice.
2. Add milk and boil. Lower the heat and cook the porridge, stirring occasionally, so that it doesn’t burn to the bottom.
3. Allow the porridge to cool well. The porridge can also be prepared the day before and put in the fridge to wait.
Prepare the crust dough:
1. Measure the water into a bowl and mix in the dry ingredients. Don’t bother though.
2. Using rye flour, roll out the dough larger than the baking sheet and very thin. Use plenty of rye flour to help.
3. Use a rolling pin to lift the base onto the baking sheet, i.e. roll it onto the rolling pin and then onto the baking sheet. Smooth the edges of the dough.
4. Mix the egg and melted butter into the cooled porridge. Also add milk if the porridge seems too thick. Spread the porridge on the base and fold the edges from each side over the porridge, crease.
5. Bake the tin rice pie in a 275-degree oven for about 15 minutes. Brush the edges and surface with butter. Enjoy with egg butter or cottage cheese spread (cottage cheese, butter and lots of chives).