Karelian Pie
Karelian pie — karjalanpiirakka — originated in the region of Karelia, a historical territory now divided between Finland and Russia. The oval-shaped shells are made from a thin, crisp rye dough that frames a soft filling of rice porridge slow-cooked in milk; potato filling is an equally traditional alternative. The pies are baked at high heat until the rye crisps and the filling sets. Warm from the oven, karjalanpiirakka is spread with munavoi — a mixture of hard-boiled egg and butter that melts into the filling and tempers the slight sourness of the rye. The pie carries protected regional status in Finland and is eaten at any time of day.
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- For the dough:
- 150g rye flour
- 100g plain white flour
- 150ml cold water
- 1/2 tsp salt
- 1 tbsp vegetable oil
- For the rice porridge filling:
- 200g short-grain rice (pudding rice)
- 1 litre whole milk
- 1/2 tsp salt
- 20g butter
- For muna voi (egg butter, classic topping):
- 100g soft unsalted butter
- 2 hard-boiled eggs, peeled and finely chopped
- 1/4 tsp salt
- 1/4 tsp white pepper
How to make it
- 1Make the rice porridge (can be made a day ahead): combine 200g rice with 250ml hot water in a pot; cook 8 minutes over medium heat, until the water is absorbed.
- 2Add 1 litre milk and 1/2 tsp salt; simmer over low heat, stirring often, for 35–45 minutes, until the porridge is very creamy and thick; stir in 20g butter and cool completely.
- 3For the dough: combine rye flour, white flour, and salt in a bowl; add cold water and oil, knead for 5 minutes until firm but elastic.
- 4Divide the dough into 16 equal pieces and roll into balls; on a rye-floured surface, roll each ball into a very thin oval (1 mm thick, 12 cm long).
- 5Spoon 1–2 tbsp cold rice porridge into the centre of each oval, leaving a 2 cm border.
- 6Lift the dough over the filling on both long sides, leaving the centre exposed; pinch the dough with your fingers to create the characteristic zigzag pleats — this is the traditional Karelian seal.
- 7Arrange the pies on a lined baking tray; bake in a preheated 250°C oven for 15–20 minutes, until the edges are golden brown.
- 8While the pies bake, make muna voi: mash the soft butter with the chopped eggs, salt, and white pepper; serve the pies warm, generously spread with muna voi over the exposed rice surface.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
