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Finnish Karelian Pies (Karjalanpiirakka)

Carol Scheck
These classic Finnish rustic pastries feature a thin, crisp rye crust and traditional rice porridge filling. Try them- you'll be hooked!
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Finnish Food

Ingredients
  

  • For the rice porridge filling:
  • 1 1/4 cups 250 g arborio rice (or other short-grain rice, such as jasmine)
  • 1 tsp salt- kosher salt or fine sea salt
  • 2 cups 480 mL water
  • 4 1/4 cups 1000 mL milk- I generally use whole milk, but use whatever you typically have.
  • 4 Tbsp butter
  • For the rye dough:
  • 2 1/4 cups 280 g rye flour
  • 1 teaspoon of salt
  • 1 cup 240 mL cold water
  • 3-4 Tablespoons melted butter for brushing

Instructions
 

Prepare the creamy rice filling:

  • Put the rice, salt and water into a large saucepan. Over medium-high heat, bring to a boil, stirring frequently. Have the milk handy.
  • When the rice mixture begins to boil, reduce to low heat and whisk in the milk. Continue to simmer, uncovered, for 35 minutes. Stir occasionally. 
  • If the porridge gets really thick before the rice is cooked, splash in a little more milk! 
  • ​When 4-5 minutes are left on the clock add the butter to the pan. When the porridge is done stir the butter in. 
  • Remove the pan from the heat and allow to cool to room temperature before using in the pastries. 

When you're ready, make the rye dough:

  • Add the rye flour and the salt to a large bowl and whisk them together. Stir in the cold cup of water and stir until it comes together into a stiff dough. 
  • Turn out the dough onto a clean surface and shape it into two equal logs. Move the logs of dough to the side and cover them with a clean damp tea towel to prevent drying.
  • Lightly flour a clean work surface. Use a bench knife to pinch off a piece of the dough and roll it into a ball. I usually use a piece big enough to make about a 1-inch ball.
  • Use a rolling pin to roll the dough out into a very thin circle or oval. About 4-5 inches across is a good size, but you can adjust the size of these to your preference!
  • Continue to pinch off pieces of the dough and roll out the circles. Stack the circles of dough into a pile and tuck them under your damp tea towel to keep them from drying out.
  •  Preheat the oven to 475 degrees Farenheit. Line a couple of baking trays with parchment paper and set them aside.
  •  Grab a dough circle from your stack and place a scoop of filling- a couple Tablespoons worth- in the center. Fold the edges of the dough in so that it forms an oval, and crimp the dough so that none of it stands up (it might burn in the oven if it does). 
  • Transfer the filled pastries to the prepared baking sheets. Bake for 10-15 minutes in the preheated oven. Meanwhile, melt the butter in a small glass bowl and have it handy. 
  • When the pastries come out of the oven, they should be lightly golden brown. Brush them immediately with the melted butter.
  • Let them cool on the baking sheets for 5 minutes, then move them to a cooling rack or plate. 
  • Serve warm!

Notes

Traditionally, these pies are served with Finnish egg butter. Chop two hard boiled eggs and mash thoroughly with two tablespoons of soft butter until a creamy mixture forms. Add salt to taste.
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