Karjalanpiirakka (Karelian rice pies)
Ingredients
Method
- Make the rice porridge: in a large saucepan, cook the rice in 2 dl of water until it is absorbed. Add the milk, bring to a simmer, then cook for 40 minutes over very low heat, stirring often so the rice does not stick. It should be thick and creamy. Add the salt and nutmeg and leave to cool slightly.
- Make the rye dough: mix the cold water and salt, then add both flours. Knead just enough to get a smooth, firm dough. Shape it into a log and cut it into 16 pieces.
- Preheat the oven to its highest setting (250 to 275 °C). On a floured work surface, roll each piece into a very thin oval about 15 cm long. It should be almost see-through.
- Place 2 heaped tablespoons of rice porridge in the centre of each oval, leaving a 1.5 cm border. Fold the edges over the rice and crimp them between your thumb and index finger all the way round, leaving the rice clearly visible in the middle.
- Place the pies on a baking tray lined with baking paper. Bake for 12 to 15 minutes, until the rice has golden spots and the edges are crisp.
- As soon as they come out of the oven, heat the melted butter with the milk and brush the pies generously. Cover them with a tea towel for 10 minutes so the crust softens.
- Make the munavoi: boil the eggs for 10 minutes, peel them and chop them finely. Mix them with the soft butter, and season with salt and white pepper. Serve the karjalanpiirakka warm, topped with a spoonful of munavoi.
Notes
A paper-thin rye crust crimped by hand, a creamy rice porridge filling and a spoonful of egg butter: karjalanpiirakka is the little treat every Finn loves. In English it is called the Karelian pie, or sometimes the Finnish rice pasty. In this karjalanpiirakka recipe, we show you step by step how to make the dough, the rice and the famous crimping, as well as the munavoi that goes with it.
Karjalanpiirakka, a traditional Karelian dish
Karjalanpiirakka (literally “Karelian pie”) comes from Karelia, a region of forests and lakes now divided between eastern Finland and Russia. It is a very old traditional Karelian dish. Originally the pies were filled with barley or millet porridge, and later with mashed potato. Rice, long reserved for feast days, became the classic filling during the 20th century.
After the Second World War, more than 400,000 Karelians had to leave their region and settle in the rest of Finland. They took their recipes with them, and karjalanpiirakka became a national symbol. Since 2003 it has even been protected at European level as a Traditional Speciality Guaranteed. Today it is the Finnish rice speciality you find everywhere: in bakeries, supermarkets, cafés and on every festive table.
A traditional Finnish recipe for breakfast
If you are looking for a traditional Finnish recipe that is easy to adopt, this is the one. In Finland, people eat karjalanpiirakka for breakfast, for a quick lunch or with afternoon coffee. Warm and topped with munavoi, cheese or ham, they make an excellent Nordic breakfast recipe, filling and not too sweet. Many Finns think of them as a kind of Finnish rice bread: in the morning, they often take the place of bread, next to a bowl of porridge.
How to make karjalanpiirakka: step by step
Wondering how to make karjalanpiirakka? The recipe has four stages. First, make the rice porridge, which needs to cook slowly over low heat. Meanwhile, make the rye dough and roll it into very thin ovals. Then fill each oval with rice and crimp the edges. Finally, bake the pies for a few minutes in a very hot oven before brushing them with buttery milk.
Finnish rye dough, thin and yeast-free
The Finnish rye dough is extremely simple: water, salt, rye flour and a little wheat flour to make it more supple. It contains no yeast, butter or egg. The secret is to roll it as thin as possible: it should be almost see-through. In Finland a very thin rolling pin called a piirakkakapuli is used, but a normal rolling pin works perfectly well. Dust the work surface generously with rye flour, and keep the pieces of dough under a tea towel so they do not dry out.
The crimping: the signature of the Karelian pie
Crimping is the gesture that gives the Karelian pie its unmistakable shape. Once the rice is in the centre, fold the edges of the dough inwards, then pinch them between your thumb and index finger every centimetre to form small, regular pleats. The rice must stay clearly visible in the middle. Your first pies may be a little uneven, but you will get the knack very quickly: by the third or fourth, you will have found your rhythm.
A rye tart with rice porridge
You could describe karjalanpiirakka as a small rye tart with rice pudding. But be careful: this rice pudding is savoury, not sweet! It is cooked slowly in whole milk until thick and creamy, like a dessert, but without sugar or vanilla. Use short-grain rice, whose starch gives that melting texture. The rice must be firm enough to sit in the crust without running: if it is too liquid, cook it a few minutes longer. You can make it the day before, which makes the recipe much lighter on the day.
Spices for Karelian pies
The traditional recipe is deliberately mild. The spices for Karelian pies are therefore subtle: a good pinch of sea salt or fine salt in the rice, and a twist of white pepper in the munavoi. A tiny pinch of grated nutmeg in the rice porridge gives it a gentle warmth, as in a béchamel. White pepper, finer than black, lifts the egg butter without leaving black specks.
The munavoi recipe: Finnish egg butter
You cannot serve karjalanpiirakka without munavoi. This munavoi recipe is very simple: finely chopped hard-boiled eggs mixed with soft butter, salt and white pepper. The result is a kind of creamy yellow and white spread, which is piled generously onto the still-warm pies. The butter melts slightly on contact with the warm rice, and that is the whole pleasure of this dish.
Munavoi, the Finnish egg butter that makes all the difference
This Finnish egg butter takes 15 minutes to make. Allow about 1 egg for 25 g of butter. For a lighter texture, mash the eggs with a fork rather than chopping them with a knife. Some families add a little chopped chives or dill. If you prefer a lighter version, replace half of the butter with cream cheese. Munavoi is also delicious on rye bread or with new potatoes.
What to serve with karjalanpiirakka
For breakfast, serve them with coffee, tea or a glass of buttermilk, as in Finland. At lunch, they go very well with a soup: try them with our lohikeitto, the Finnish salmon soup, for a fully Nordic meal. They also pair well with smoked salmon, avocado or a few slices of cucumber.
How to store Karelian pies
Karjalanpiirakka are best on the day they are made, still warm. They will nevertheless keep for 2 days at room temperature, wrapped in a tea towel or in a closed container. To make them soft again, put them in the oven at 200 °C for 5 minutes, or briefly in the toaster. They freeze very well: make a big batch and take a few out each morning for a quick Nordic breakfast.
Frequently asked questions about karjalanpiirakka
Can you replace the rice?
Yes. After rice, the most common filling is mashed potato (perunapiirakka). You can also find versions with barley or millet porridge, as in old Karelia.
Why is my crust hard after baking?
It is too thick, or it was not brushed. The crust must be very thin, and brushing with buttery milk, followed by 10 minutes under a tea towel, makes it supple.
Can you freeze karjalanpiirakka?
Yes, once baked and cooled. They keep for 3 months in the freezer. Reheat them straight from frozen in the oven, 10 minutes at 200 °C.
