Finnish Karjalanpiirakka (Karelian Pies)
Finland's iconic open-faced rye pies filled with rice porridge, traditionally topped with egg butter.
Ingredients
- Dough: 1 cup rye flour, 1/2 cup all-purpose flour, 1/2 tsp salt, 1/2 cup water
- Filling: 1 cup short-grain rice, 4 cups milk, 1 tsp salt, 2 tbsp butter
- Topping: 3 hard-boiled eggs, 1/2 cup softened butter, salt
Instructions
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1
Make filling: Cook rice in milk over very low heat, stirring often, for 30-40 minutes until thick and creamy. Add salt and butter. Cool.
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2
Make dough: Mix flours, salt, and water into a stiff dough. Roll into a log, cut into 12 pieces. Roll each piece into a thin oval.
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3
Place a spoonful of rice filling in the center of each oval. Pinch the long edges up around the filling, leaving the rice exposed in the center. Crimp decoratively.
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4
Bake at 475°F for 12-15 minutes until lightly browned. Brush with melted butter.
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5
Mash hard-boiled eggs with softened butter and salt to make egg butter. Serve spread on warm pies.
