Finnish Karelian pies
Finnish Karelian pies are a traditional savory pastry made with a thin rye crust and a creamy rice porridge filling. Known as karjalanpiirakat in Finnish, these pies are simple, comforting, and a staple of Finnish cuisine, best enjoyed warm with egg butter.
Equipment
- Saucepan
- Mixing bowl
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
Dough
- 4 dl rye flour (about 2 cups)
- 1 dl all-purpose flour (about ½ cup)
- 1 tsp salt
- 1,5 dl water (about ½ cup)
- 2 dl rye flour (about 1 cup), for dusting
Rice Filling
- 1 dl porridge rice (½ cup)
- 2 dl water (1 cup)
- 1 liter milk (4 cups)
- 1 tsp salt
- 25 g butter (2 tbsp)
- 1 egg
Instructions
Prepare the Rice Porridge Filling
- Bring the water to a boil in a saucepan. Add the rice and cook until most of the water is absorbed.
- Pour in the milk and cook on low heat, stirring often, for about 30 minutes (according to package) until thick and creamy.
- Stir in the salt and butter. If the porridge is too thick, add some water. Let the porridge cool, then mix in the egg until smooth. Set aside.
Make the Dough
- Mix the rye flour, all-purpose flour, and salt in a bowl.
- Add water gradually and knead into a firm dough.
- Shape into a log, cover with a plastic wrap, and let the dough rest for at least 15 minutes.
Shape the Pies
- Before rolling the dough, dust the work surface generously with rye flour to prevent sticking and to make handling the thin dough easier.
- Divide the dough into small pieces and roll each into a ball.
- Roll each ball into a very thin round (about 1–2 mm thick).
- Place a spoonful of filling in the center and spread it slightly, leaving the edges clear.
- Fold the edges up and pinch: Use your fingers to pinch and pleat the edges toward the center. Use your fingers to pinch and pleat the edges toward the center. Create small folds along both sides. Shape into a slightly oval form
- Leave the center open so the filling is visible
Bake
- Place the pies on a baking sheet lined with parchment paper.
- Bake at 275°C / 525°F for about 10–15 minutes, until the crust is firm and lightly browned.
Finish
- Brush the hot pies with a melted butter-water mixture and cover with a kitchen towel.
Notes
Roll the dough very thin for authentic Karelian pies.
Stir the porridge often to prevent burning.
Let the filling cool before adding the egg.
Keep unused dough covered to prevent drying.
Serve warm with traditional egg butter (munavoi).