Teresa's Recipes
Karjalanpiirakka (Karelian Pies)
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.
Ingredients
- 2 cups Rye flour
- 3/4 cup, for dough Water
- 1/2 teaspoon, for dough Salt
- 2 tablespoons Shortening or unsalted butter
- 1 cup, uncooked (preferably short-grain) Rice
- 2 cups Milk
- 1/2 teaspoon, for rice filling Salt
- 2, hard-boiled Eggs
- 4 tablespoons, for egg butter Butter
- to taste, for egg butter Salt
Dietary Notes
- 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
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.