InternationalBreadBreakfastVegetarian

Karelian Pies

Name: Karelian Pies
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: International
Ingredients: 150 g short-grain rice, for the porridge; 300 ml water, for the porridge; 600 ml whole milk; 1 tsp fine salt, divided; 150 g rye flour; 100 g plain flour; 150 ml water, for the crust; 80 g butter, melted, for brushing; 3 eggs, hard-boiled, for the egg butter; 80 g soft butter, for the egg butter

Finland’s karjalanpiirakka: thin rye crusts crimped around creamy rice porridge, brushed with butter and eaten with egg butter.

prep: 45 min
cook: 1 h
total: 1 h 45 min
serves: 6
level: medium

Karelian pies look intricate and are actually farmhouse food: a paper-thin rye crust pinched around cold rice porridge, baked hot and fast, then brushed with butter while they steam.

The ritual that completes them is munavoi, egg butter, chopped boiled eggs mashed with soft butter and spread on the warm pie. Finns consider a karjalanpiirakka without it undressed.

Karelian Pies is one of the world's classic dishes from 67 countries.

ingredients

for 6 servings · tap to tick off

150 g short-grain rice, for the porridge
300 ml water, for the porridge
600 ml whole milk
1 tsp fine salt, divided
150 g rye flour
100 g plain flour
150 ml water, for the crust
80 g butter, melted, for brushing
3 eggs, hard-boiled, for the egg butter
80 g soft butter, for the egg butter

good to have

rolling pin
rye flour

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method

Make the porridge: simmer the rice in the water until absorbed, add the milk, and cook gently, stirring often, for 30 to 40 minutes until thick and creamy. Salt it and cool completely.
Mix the rye flour, plain flour, water and remaining salt into a firm dough.
Divide into 16 pieces and roll each into a very thin oval on a rye-floured surface.
Spread porridge down the middle of each, leaving a margin. Fold the long edges partway over and crimp them with your fingers into the classic pleated rim.
Bake at 250°C (480°F) for 15 to 18 minutes until the rims spot brown.
Brush the hot pies generously with melted butter and stack them under a cloth to soften slightly.
Mash the boiled eggs with the soft butter and a pinch of salt, and serve the pies warm with the egg butter.

chef's tips

Roll the crusts thinner than feels right; thick rye crust bakes into cardboard.
Ugly crimping tastes identical. The pleats take a dozen pies to learn and nobody counts yours.
The butter brush straight from the oven is what turns the crust tender.

classic recipes, cooked properly.

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