Karjalanpiirakka (Karelian Rice Pasties)
In short: Thin rye shells pinched around creamy rice porridge and baked hot until the edges darken, then brushed with butter and topped with egg butter. It takes about 2 h in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 1 h
- Resting
- 35 min
- Total
- 2 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 350 kcal
Karjalanpiirakka are one of Finland's best-known bakery items: thin rye shells filled with rice porridge, pinched into an oval and baked at high heat until the edges are dark. They are brushed with butter and milk while hot, so the crust turns soft and supple. Traditionally they are topped with egg butter, a spread of chopped boiled egg and soft butter, and eaten at breakfast, as a snack or alongside soup.
Instructions
- Simmer the rice in the water for about 10 minutes, until the water is absorbed. Add the milk and salt, bring to a gentle simmer and cook over low heat for 35 to 40 minutes, stirring often, until very thick and creamy. Cool completely.
- Mix the rye flour, all-purpose flour and salt. Stir in the water and oil to make a firm dough, knead briefly and rest for 20 minutes.
- Heat the oven to 250°C (480°F), or as hot as it goes, and line two trays with baking paper.
- Roll the dough into a log and cut it into 16 equal pieces. Roll each piece into a ball, then flatten and roll it into a thin round about 15 cm (6 in) across, dusting with rye flour as needed.
- Put 2 heaped tbsp of rice porridge in the center of each round, spreading it into an oval and leaving a 2.5 cm (1 in) border. Fold the edges up and pinch them into pleats, leaving the filling uncovered in the middle.
- Bake for 12 to 15 minutes, until the edges are dark brown and the porridge has brown spots.
- Brush the hot pasties with the butter and milk, stack them in a bowl and cover with a towel for 15 minutes so the crust softens.
- Mix the chopped eggs with the soft butter and salt to make egg butter. Spread it over the warm pasties and serve.
Tips
- Use fine, light rye flour rather than wholemeal, and keep the work surface well floured. The dough has little gluten, so roll it quickly and thin.
- Mashed potato makes another classic filling. Season the mash with salt and a little butter and shape the pasties the same way.
Questions and answers
Can I freeze Karelian pasties?
Yes. Freeze the baked, cooled pasties for up to 3 months. Thaw at room temperature and warm them in a 180°C (350°F) oven for 8 minutes.
Why are the pasties covered after baking?
Steaming under a towel after the butter and milk brush turns the stiff, crisp crust soft and chewy, which is how they are meant to be eaten.
What do you eat with karjalanpiirakka?
Egg butter is the classic topping. They are also eaten with sliced cheese, or alongside a bowl of soup.
How long does it take to make Karjalanpiirakka (Karelian Rice Pasties)?
About 2 h in total: 1 h of preparation and 1 h of cooking.
How many calories are in Karjalanpiirakka (Karelian Rice Pasties)?
About 350 kcal per serving, with 9 g of protein, 40 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 40 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 420 mg |
Estimated values, calculated from the ingredients.
