Can I make the dough ahead of time?
Yes, you can prepare the dough and store it wrapped in plastic wrap in the refrigerator for up to 24 hours. Let it come to room temperature before rolling.
LUNCH
Finnish Karelian Pies with Egg Butter
These traditional Finnish Karelian Pies, known as Karjalanpiirakka, feature a thin rye crust filled with creamy rice porridge. Served warm with a rich egg butter, they make for a comforting and satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
First, prepare the rice porridge filling. In a medium saucepan, combine 1/2 cup water, 2 cups milk, 1/2 cup short-grain rice, and 1/2 teaspoon salt. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. Remove from heat and let cool completely.
02
While the porridge cools, prepare the dough. In a large bowl, whisk together 1 cup rye flour, 1/2 cup all-purpose flour, and 1/2 teaspoon salt. Gradually add 1/2 cup cold water, mixing until a stiff dough forms. Knead on a lightly floured surface for 5 minutes until smooth. Divide the dough into 12 equal pieces.
03
On a lightly floured surface, roll each dough piece into a very thin, oval-shaped crust, about 5 inches long. The thinner the crust, the more authentic the pie will be.
04
Place a spoonful of the cooled rice porridge filling onto the center of each oval crust, leaving a border of about 1/2 inch around the edges.
05
Carefully fold the edges of the dough over the filling, crimping them with your fingers to create a decorative, boat-like shape, leaving the center of the filling exposed.
06
Place the formed pies on a baking sheet lined with parchment paper. Bake in an oven preheated to 475°F (245°C) for 15 minutes, or until the crusts are golden brown and slightly crispy.
07
While the pies bake, prepare the egg butter. Melt 4 tablespoons unsalted butter in a small saucepan over low heat. Mash 2 large hard-boiled eggs with a fork and stir them into the melted butter along with 1/4 teaspoon salt. Mix well.
08
Once baked, remove the Karelian pies from the oven. Brush the warm pies generously with the prepared egg butter. Serve immediately.
About This Recipe
These traditional Finnish Karelian Pies, known as Karjalanpiirakka, feature a thin rye crust filled with creamy rice porridge. Served warm with a rich egg butter, they make for a comforting and satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra soft crust, after brushing with egg butter, stack the warm pies and cover them with a clean kitchen towel for a few minutes to allow them to steam slightly.
Easy Substitutions
If rye flour is unavailable, you can use all-purpose flour, though the flavor will be less traditional. For a dairy-free option, use plant-based milk and butter substitutes.
Storage & Reheating
Store leftover Karelian pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or microwave. Egg butter is best made fresh but can be stored separately in the fridge for up to 2 days.
Serving Suggestions
These pies are excellent as a light lunch with a side salad, a cup of coffee, or a glass of cold milk. They can also be served as a savory snack or part of a larger Finnish-themed meal.
Common Mistakes
Overfilling the pies can cause the filling to spill out during baking, so use a moderate amount. Not rolling the dough thin enough will result in a thick, chewy crust instead of the desired delicate texture. Forgetting to cool the rice porridge can make the dough soggy. Overbaking the pies will make them dry and hard; watch for golden brown edges. Not brushing with egg butter immediately after baking will prevent the pies from absorbing the rich flavor and softening slightly.
Frequently Asked Questions
What kind of rice should I use for the porridge?
Short-grain rice, such as Arborio or sushi rice, works best for its creamy texture.
Can I freeze Karelian pies?
Yes, you can freeze unbaked or baked pies. For unbaked, freeze on a baking sheet then transfer to a freezer bag. Bake from frozen, adding a few minutes to the cook time. For baked, cool completely, then freeze. Reheat in an oven.
MORE TO KNOW
The key to authentic Karelian pies is a very thin crust. Don't be afraid to roll the dough until it's almost translucent. The crimping technique, called 'rypytys' in Finnish, is also important for the traditional look. Practice makes perfect, and even imperfectly crimped pies will taste delicious. The rice porridge should be thick and not watery, so ensure it cools completely before filling the pies.
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