Karjalanpiirakka
“Finnish Karelian pies with a thin rye crust filled with rice porridge, traditionally served with egg butter.”
Rye
Rice
Milk
Butter
Egg
Rye FlourWhere it comes from
Karjalanpiirakka, or Karelian pies, are a cherished Finnish dish originating from the Karelia region. Dating back to the Middle Ages, these pies are made with a thin rye crust and traditionally filled with rice porridge or mashed potatoes. They symbolize Finnish culinary heritage, often served with egg butter, making them a simple yet delicious comfort food.
On the Palate
How it's made
6 steps · Show ↓80 min active
How it's made
6 steps · Show ↓- 120 min
Preheat your oven to 225°C (437°F). In a large pot, bring 1 liter of water to a boil, then add a pinch of salt and the rice. Cook until the rice is tender and absorbs the water, about 10 minutes. Stir in the milk and simmer gently until the mixture thickens to a creamy consistency.
Watch outStir the rice frequently to prevent it from sticking to the bottom of the pot.
- 215 min
While the rice is cooking, mix rye flour with a pinch of salt in a large bowl. Gradually add water, kneading until you have a firm, smooth dough. Roll the dough into a log and cut into equal pieces.
- 310 min
Roll each piece of dough into a thin oval shape on a floured surface. Aim for a thickness of about 2 millimeters, so the dough is almost translucent.
- 415 min
Place a spoonful of the rice filling in the center of each dough oval. Fold the edges over the filling, pinching them together to create a crimped edge that holds the filling in place.
- 515 min
Lay the pasties on a baking tray lined with parchment paper. Bake in the preheated oven until the edges are crisp and the tops are slightly golden, about 15 minutes.
Watch outAvoid over-baking; the pasties should be firm but not hard.
- 65 min
As soon as the pasties come out of the oven, brush them generously with melted butter. This softens the crust and adds a rich flavor.
