Contents
A traditional Finnish savory pastry with a thin rye crust and creamy rice porridge filling. This recipe is EU-certified authentic and features detailed steps, cultural notes, and a traditional egg butter topping for serving.
Equipment
- Large saucepan
- Mixing bowl
- Rolling Pin
- Wooden spoon
- Baking sheet
- Bench knife
- Whisk
- Pastry brush
- Damp towel
- Parchment paper
Ingredients
For the Rice Porridge Filling:
- 250 g arborio rice (or other short-grain rice like jasmine)
- 480 ml water
- 1 liter milk (preferably whole)
- 1 tsp salt
- 4 tbsp butter
For the Rye Dough:
- 280 g rye flour
- 1 tsp salt
- 240 ml cold water
For Finishing:
- 3-5 tbsp melted butter (for brushing)
Optional Egg Butter (Munavoi) Topping:
- 2 hard-boiled eggs
- 2 tbsp soft butter
- Salt to taste
Instructions
- Make the rice porridge filling:In a large saucepan, bring rice, salt, and water to a boil. Once boiling, reduce heat and whisk in milk. Simmer uncovered for 35 minutes, stirring occasionally. Add butter during the last 5 minutes. Let cool.
- Make the rye dough:Mix rye flour and salt in a bowl. Stir in cold water to form a firm dough. Divide into two logs and keep covered with a damp towel.
- Roll out dough:Slice small portions and roll into thin 4–5 inch ovals. Stack and cover with the damp towel to keep them from drying out.
- Assemble pies:Place a spoonful of porridge in the center of each oval. Fold and crimp the edges inward to form an open-faced oval pastry.
- Bake:Preheat oven to 475°F (245°C). Place pies on parchment-lined baking sheets. Bake 10–15 minutes until lightly golden.
- Finish:Brush hot pies with melted butter. Let cool for 5 minutes before serving.
- Make egg butter topping:Chop hard-boiled eggs and mix with soft butter. Add salt to taste. Serve on top of warm pies.
Notes
Experience the heart of Finnish comfort food with this authentic Karelian Pies recipe — known in Finnish as Karjalanpiirakka. These traditional savory pastries have been cherished in Finnish homes for generations. With their paper-thin rye crust and creamy rice porridge filling, Karelian pies are a beloved staple of Nordic cuisine — rustic, wholesome, and deeply satisfying.🌾 What Are Karelian Pies (Karjalanpiirakka)?
Karelian pies are hand-shaped pastries with a rye flour crust, typically filled with creamy rice porridge. Originating in the Karelia region — a culturally rich area historically split between Finland and Russia after the Winter War of the 1930s — these pies have become a symbol of Finnish heritage and identity. Though once a regional food, today karjalanpiirakka can be found in bakeries, cafes, and home kitchens all across Finland. And thanks to this recipe, now they can be enjoyed in your kitchen, too! 🏡 Fun fact: Karjalanpiirakka has been granted Traditional Specialty Guaranteed (TSG) status by the European Union. This means that, to be called “karjalanpiirakka,” a pie must follow specific traditional methods and ingredients — just like in this recipe. ✔️🧰 Tools & Equipment
To prepare Karelian pies at home, gather these kitchen essentials:- Large saucepan
- Mixing bowl
- Rolling pin
- Wooden spoon
- Baking sheet
- Bench knife or pastry cutter
- Whisk
- Pastry brush
- Parchment paper
- Damp tea towel (to keep dough moist)
🧈 Ingredients
For the Rice Porridge Filling:
- 1 ¼ cups (250g) arborio rice (or other short-grain rice like jasmine)
- 2 cups (480 mL) water
- 4 ¼ cups (1 liter) milk (preferably whole milk)
- 1 tsp salt
- 4 Tbsp butter
For the Rye Dough:
- 2 ¼ cups (280g) rye flour
- 1 tsp salt
- 1 cup (240 mL) cold water
- 3–4 Tbsp melted butter, for brushing
👩🍳 Step-by-Step Instructions
1. Prepare the Rice Porridge Filling
- In a large saucepan, combine rice, salt, and water. Bring to a boil over medium-high heat, stirring often.
- Once boiling, reduce heat to low and slowly whisk in the milk.
- Simmer uncovered for about 35 minutes, stirring occasionally.
- If the mixture thickens too quickly, add a splash of milk.
- In the last 5 minutes of cooking, stir in the butter.
- Once thick and creamy, remove from heat and let cool to room temperature.
📝 Tip: This creamy filling can be made ahead and stored in the fridge.
2. Make the Rye Dough
- In a mixing bowl, combine rye flour and salt.
- Add the cold water and stir until a firm dough forms.
- Turn the dough out onto a clean surface and shape it into two equal logs.
- Cover with a damp tea towel to prevent drying.
3. Roll Out the Dough
- Lightly flour your work surface.
- Cut off small pieces from the dough log and roll into balls about 1 inch in diameter.
- Roll each ball into a thin oval or circle (4–5 inches wide).
- Stack the dough circles and cover with the damp towel.
🎨 Don’t worry if your dough ovals aren’t perfectly shaped — the rustic look is part of the charm!
4. Assemble the Pies
- Preheat oven to 475°F (245°C). Line baking sheets with parchment paper.
- Place 2–3 tablespoons of rice porridge in the center of each dough circle.
- Fold the edges inward to form an oval, pinching and crimping the sides.
- Lay the filled pies on the baking sheets, spacing them evenly.
5. Bake and Finish
- Bake for 10–15 minutes until lightly golden.
- While baking, melt the butter for brushing.
- Remove pies from the oven and immediately brush with melted butter.
- Let cool for 5 minutes on the tray, then transfer to a rack.
🧡 Best served warm — especially with egg butter (munavoi) on top!
A simple but essential topping for Karelian pies:
Ingredients:
- 2 hard-boiled eggs
- 2 Tbsp soft butter
- Salt, to taste
Instructions:
- Roughly chop the eggs and mix with soft butter.
- Add a pinch of salt.
- Stir until a creamy, slightly chunky mixture forms.
- Spread over warm Karelian pies for a truly authentic experience.
🥔 Variations: Mashed Potato Filling
Before rice became common, mashed potatoes were the standard filling. To make Perunapiirakka (Potato Pie):- Boil potatoes and mash with butter, warm milk, salt, and pepper.
- Use in place of the rice filling in the same pastry shells.
🥄 Try mixing in sautéed onions or herbs for a twist!
🌍 A Cultural Icon on Your Plate
Karelian pies are more than just pastries — they’re a warm reminder of Finnish history, resilience, and hospitality. Whether served at a family gathering, café, or sauna break, these pies carry with them the taste of Finnish tradition.📌 Final Tips for Perfect Karelian Pies
- Keep the dough moist by covering with a damp towel.
- Use high-quality butter for the best flavor.
- Don't skip the egg butter — it’s an essential part of the experience!
- Freeze extras: They reheat well in the oven.
Wow, this looks amazing! Finnish Karelian Pies have always been on my “to-bake” list, and this recipe with the EU certification and all the cultural notes is exactly what I need to finally tackle it. The egg butter topping sounds especially decadent. Thanks for sharing such a detailed and authentic recipe! Can’t wait to give it a try!