Authentic Finnish Karjalanpiirakka (Karelian Pies) Recipe

Ingredients

  • For the Filling:
  • 2 cups of short grain rice
  • 6 cups of milk
  • 1 teaspoon of salt
  • For the Dough:
  • 1 cup of rye flour
  • 1 cup of all-purpose flour
  • 1 teaspoon of salt
  • 1 cup of water
  • Other:
  • 1/2 cup of melted butter for brushing
  • Egg wash (1 beaten egg with a splash of water)

Steps and instructions

  1. Start by preparing the rice porridge filling. In a heavy-bottomed pot, combine the rice and 4 cups of water. Bring to a boil and let it simmer until the water is almost completely absorbed.
  2. Add milk and salt to the pot. Let the mixture simmer on low heat for about an hour, stirring occasionally until it thickens into a porridge. Remove from heat and let it cool.
  3. While the rice porridge is cooling, prepare the dough. In a mixing bowl, combine the rye flour, all-purpose flour, and salt.
  4. Add water to the flour mixture gradually, while mixing, until a dough forms. Knead the dough on a floured surface until it becomes smooth and elastic.
  5. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  6. Divide the dough into small pieces and roll each piece into a thin round sheet. Place a spoonful of the cooled rice porridge in the center of each dough circle.
  7. Fold the dough over the filling, leaving the middle part of the filling exposed. Pinch the edges of the dough together to form an oval-shaped pie.
  8. Place the pies on the prepared baking sheet. Brush the edges with the melted butter and the exposed filling with egg wash.
  9. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Brush the hot pies with more melted butter for a glossy finish.
  10. Let the pies cool before serving. They can be eaten warm or cold.

Tools for making

  • Heavy-bottomed pot - Used to cook the rice porridge filling.
  • Mixing bowl - Used to combine the rye flour, all-purpose flour, and salt for the dough.
  • Baking sheet - Lined with parchment paper to bake the Karjalanpiirakka pies.
  • Parchment paper - Placed on the baking sheet to prevent the pies from sticking.
  • Rolling pin - Used to roll out the dough into thin round sheets.
  • Spoon - Used to scoop and portion the rice porridge filling onto the dough.
  • Pastry brush - Used to brush the edges of the pies with melted butter and the exposed filling with egg wash.
  • Oven - Preheated to 450°F (230°C) to bake the Karjalanpiirakka pies.

Recipe variations

  • Use a combination of rye and wheat flour for the dough to add a different flavor and texture.
  • Add a tablespoon of sugar to the dough for a slightly sweeter crust.
  • Replace the rice filling with mashed potatoes seasoned with salt, pepper, and butter for a savory twist.
  • Include cooked and seasoned ground meat (such as beef or pork) as an additional filling or substitute for the rice filling.
  • Add a sprinkle of cinnamon to the rice filling for a hint of warmth and spice.
  • Experiment with different fillings such as cooked and seasoned vegetables, mushroom duxelles, or cheese.
  • Make the dough gluten-free by using a gluten-free flour blend.
  • Try using clarified butter instead of regular melted butter for brushing the pies for a richer flavor.
  • Include a dollop of lingonberry jam on top of the rice filling before folding the dough for a sweet and tart flavor contrast.
  • Garnish the baked pies with fresh herbs like dill or parsley for added freshness and aroma.

Recipe overview

Experience a taste of Finnish cuisine with the traditional Karjalanpiirakka, or Karelian pie. These charming, oval-shaped pies are a staple in Finnish bakeries and homes, known for their rye crust and creamy rice porridge filling. This recipe takes you through a step-by-step process to create these delectable treats at home. Start by preparing a simple, flavorful rice porridge, then create a hardy rye dough that forms the delicious pockets for your filling. After a quick bake, each pie is finished with a brush of melted butter for a beautiful glossy finish. Whether served warm or cold, these pies provide a satisfying bite that's both savory and a little bit sweet. This recipe makes a batch large enough for sharing, so invite your loved ones to try a piece of Finland's culinary heritage. Enjoy!

Common questions

  1. Can I use a different type of flour for the dough?
  2. Yes, you can substitute the rye flour with whole wheat flour or use all-purpose flour for the entire dough.
  3. Can I use a different type of rice for the filling?
  4. It is recommended to use short grain rice for the traditional taste and texture, but you can experiment with different rice varieties if desired.
  5. Can I freeze the Karjalanpiirakka?
  6. Yes, you can freeze the baked Karjalanpiirakka. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be reheated in the oven or microwave before serving.
  7. Can I make the rice porridge filling ahead of time?
  8. Absolutely! You can prepare the rice porridge filling in advance and refrigerate it until you're ready to assemble the pies.
  9. What should I serve with Karjalanpiirakka?
  10. Karjalanpiirakka is traditionally enjoyed with a spread of butter or topped with egg butter (munavoi). It pairs well with hot beverages such as coffee or tea.

Serving dishes and utensils

  • Mixing Bowl - A bowl for combining the dry and wet ingredients.
  • Pot - A heavy-bottomed pot for cooking the rice porridge filling.
  • Baking Sheet - A flat sheet used for baking the Karjalanpiirakka pies.
  • Parchment Paper - Used to line the baking sheet to prevent sticking.
  • Rolling Pin - A tool for rolling out the dough into thin rounds.
  • Brush - Used for brushing melted butter onto the pies before and after baking.

Origin stories

Karjalanpiirakka, or Karelian pie, is a beloved delicacy in Finland, with roots that trace back to the Karelia region. Despite its humble ingredients, this pie has a rich history that intertwines with the national identity of the Finnish people. There's even a saying in Finland, "Olla kuin kala Karjalanpiirakassa", which translates to "Being like a fish in a Karelian Pie". This saying is used to describe someone who is feeling particularly at ease or comfortable in a situation, much like how the savory filling cozies up inside the rye crust in a Karelian pie. The pie also holds a significant spot in the hearts and on the plates of the Finnish people during the Christmas season. Whether it's a family gathering or an office party, these flavorful pies are likely to make an appearance, bearing the warmth and hospitality of Finnish culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.