Vatruska is a Karelian small pie with potato crust and rice or semolina filling. This was my first attempt to make them, and I think it went well. The recipe is veganized from Pirkko Sallinen-Gimpl’s cook book Karjalainen keittokirja.
1 kg floury potatoes
water for boiling
pinch of salt
1 dl soy or oat milk
2 dl wheat flour + more for baking
3 dl rice
6 dl water
2 tbsp margarine
melted margarine for brushing
Boil the potatoes. Peel and mash them. You can also peel and half them before boiling. Allow to cool a bit and add the rest of the ingredients. You should have a dough that is sticky, but can be handled.
Filling: Bring the water to boil, add salt and cook the rice in it until it has absorbed all the water (15-20 minutes usually). Stir in the margarine.
Pat the dough into about 15 cm circles, use flour generously to avoid sticking. Put some rice on one half of the circle and fold the other half on it. Bake 10-15 minutes in 300 Celsius degrees. Brush with melted margarine and cover with towel until served. They’re best when they’re still warm.