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Karjalanpiirakka (Karelian Pies)

Name: Karjalanpiirakka (Karelian Pies)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: International
Ingredients: Rye flour, 2 cups; Water, 3/4 cup, for dough; Salt, 1/2 teaspoon, for dough; Shortening or unsalted butter, 2 tablespoons; Rice, 1 cup, uncooked (preferably short-grain); Milk, 2 cups; Salt, 1/2 teaspoon, for rice filling; Eggs, 2, hard-boiled; Butter, 4 tablespoons, for egg butter; Salt, to taste, for egg butter

Karjalanpiirakka, or Karelian pies, are a beloved traditional Finnish dish with a rich history rooted in the Karelian region. These delightful pastries feature a thin, rustic rye crust filled with creamy rice porridge, offering a comforting and hearty bite. Often enjoyed warm with a dollop of velvety egg butter, they evoke a sense of nostalgia and warmth, making them perfect for gatherings or cozy family meals. With a balance of textures and flavors, Karjalanpiirakka is sure to impress anyone who takes a bite.

Serves 12

Ingredients

Rye flour: 2 cups
Water: 3/4 cup, for dough
Salt: 1/2 teaspoon, for dough
Shortening or unsalted butter: 2 tablespoons
Rice: 1 cup, uncooked (preferably short-grain)
Milk: 2 cups
Salt: 1/2 teaspoon, for rice filling
Eggs: 2, hard-boiled
Butter: 4 tablespoons, for egg butter
Salt: to taste, for egg butter

Instructions

In a mixing bowl, combine the rye flour, 3/4 cup of water, and 1/2 teaspoon of salt. Knead the dough until it is smooth and elastic. If the dough is too dry, add a little more water, one tablespoon at a time.
Divide the dough into 12 equal portions and roll each portion into a thin round crust, approximately 5-6 inches in diameter.
In a saucepan, bring 2 cups of water to a boil and add the rice. Cook according to package instructions until the rice is tender and the water is absorbed.
Once the rice is cooked, gradually add the milk and 1/2 teaspoon of salt, cooking over low heat until the mixture thickens to a creamy consistency. Stir frequently to prevent sticking.
Preheat the oven to 400°F (200°C).
Place the rye crusts on a baking sheet lined with parchment paper. Spread a generous amount of the rice porridge on each crust, leaving a small border around the edges.
Bake in the preheated oven for about 15-20 minutes, or until the crusts are golden brown and crisp.
While the pies are baking, prepare the egg butter by finely chopping the hard-boiled eggs and mixing them with 4 tablespoons of softened butter and a pinch of salt in a bowl until well combined.
Serve the warm Karjalanpiirakka hot from the oven, topped with a dollop of egg butter.

Tips

💡 For a twist, you can fill the pies with a mixture of mashed potatoes or carrots instead of rice.
💡 These pastries can be made in advance and frozen. To reheat, simply bake them in a preheated oven until heated through.

Dietary Information

Servings: 12 Dish Type: Snack / Appetizer Prep Time: 30 minutes Cook Time: 20 minutes Calories: 180 Fat: 7g Carbs: 25g Protein: 4g Sodium: 150mg Sugar: 1g

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Teresa's Recipes • Karjalanpiirakka (Karelian Pies)