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Karelian pies

Karelian pasty (Karjalanpiirakka)

Among the most traditional Finnish food, Karelian pies are an absolute must on every Finnish table.
4.98 from 46 votes
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Appetizer
Cuisine Finnish
Servings 22 pasties
Calories 171 kcal

Ingredients
 
 

Rice filling

  • 230 g starchy rice Finnish ”porridge rice” or arborio for example
  • 1 l milk
  • 2 tsp salt

Rye dough

  • 190 g rye flour
  • 90 g wheat flour
  • 2 tsp salt
  • 210 ml water
  • 1 tbsp vegetable oil

Additionally

  • butter

Egg and butter spread

  • 6 eggs
  • 120 g butter
  • salt

Instructions
 

Rice porridge

  • Add liter of milk into a saucepan and bring to a boil.
  • Rinse the rice and add to the milk.
  • Bring to a boil. Reduce the heat and simmer until the porridge is thick and the rice is half cooked (20-30 minutes).
  • Stir occasionally.
  • Add salt in the end and let it cool down.

Making the dough

  • In a bowl add rye and wheat flour, oil, salt and water.
  • Knead the dough until smooth.
  • Roll out the dough with the help of rye flour into a plate about 3 mm thick.
  • Take 7 cm circles from the dough with a mold or inverted drinking glass.
  • Thin each circle with a stick or collar to a translucent oval (14 x 17 cm).
  • Protect with a film to prevent drying and only take out a piece when working on that one. If you stack the dough sheets, sprinkle with flour before stacking.

Filling

  • Preheat oven to 275-300°C (525-570°F). Or, if not possible, as high a temperature as you can.
  • Apply the filling to the center of the dough in an oval area. Leave 3 cm turning space on the edges.
  • Turn the long sides of the dough over the filling and start pressing the edges of the dough with your fingers. ”Pinch” the dough all the way until the end to seal the end. Turn around and repeat on the other side. Flatten the dough if the peaks you pinched are too tall to prevent burning.

Baking

  • Sprinkle a little rye flour on the baking sheet to prevent the pies from sticking. Do not use baking paper, it may catch fire.
  • Bake the pies at 300°C (570°F) for about 12 minutes until they get some color. If at a lower temperature, cook for a longer time.
  • Apply the melted butter immediately. It’s a matter of taste whether the pies are eaten fresh and crispy or softer after you have waited a while.

Egg and butter

  • Boil the eggs until hard (7-8 minutes).
  • Place the eggs immediately in ice-cold water. This makes it easier to peel off the shell.
  • Peel and chop with a fork. Stir in the salt and soft butter. If you store egg butter in the refrigerator, bring it to room temperature to soften before eating it.

Nutrition

Calories: 171kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 62mgSodium: 493mgPotassium: 131mgFiber: 1gSugar: 2gVitamin A: 275IUCalcium: 67mgIron: 1mg

Caution

Nutritional information shall not be used for medical reasons.

Keyword karelian pies, traditional finnish food
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