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Karjalanpiirakka

Name: Karjalanpiirakka
Total time: 90 min
Yield: Serves 12
Cuisine: Finland
Ingredients: 150g Rye Flour (or whole wheat flour); 50g All-purpose flour; 150ml Water; 1 tsp Salt; 100g Raw rice; 600ml Milk; 80g Butter; 3 Hard-boiled eggs

Snack

⏱ 90 min

👥 Serves 12

Difficulty ⭐⭐

Thin rye crusts filled with rice porridge, baked, and topped with egg butter — Finland's national pastry.

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📖 The Story Behind This Dish

Karelian pies originated in Karelia in eastern Finland and are now eaten all over Finland for breakfast and snacks. Rice porridge is spread on a thin rye crust, and the edges are pinched into pleats before baking. They're classically topped with munavoi, chopped boiled egg mixed with butter.

🌆 Where it's eaten: At a café on Helsinki's Market Square, fresh piirakka are piled with egg butter and eaten for breakfast with coffee.

🥕 Ingredients (serves 12)

Rye Flour (or whole wheat flour) 150g
All-purpose flour 50g
Water 150ml
Salt 1 tsp
Raw rice 100g
Milk 600ml
Butter 80g
Hard-boiled eggs 3

👩‍🍳 Instructions

Simmer the rice in 200ml water until absorbed, add the milk, cook on low for 40 minutes into a thick porridge, season with a pinch of salt, and cool.
Knead the rye flour, flour, water, and salt, divide into 12 balls, and roll into very thin ovals.
Spread porridge in the center and fold the edges inward, pinching them into pleats.
Bake in a very hot 250°C oven for 12–15 minutes until browned.
Brush the hot pies with a mixture of melted butter and milk to soften.
Top with egg butter made by mixing chopped boiled eggs with room-temperature butter.

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