How to Make a Traditional Finnish Karjalanpiirakka (Karelian Pasties)

Karelian pasties, or Karjalanpiirakka, are a beloved Finnish dish, traditionally made with thin rye crusts and filled with rice porridge, often topped with egg butter. These pasties have deep roots in Finnish culture and are commonly enjoyed at breakfast, as a snack, or during festive occasions. Making Karjalanpiirakka at home requires patience and some skill, but the result is a delicious and authentic treat.

Here’s a step-by-step guide on how to make traditional Finnish Karjalanpiirakka.

Ingredients

For the Rye Crust:

• 2 ½ cups rye flour
• 1 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil or melted butter
• 1 cup lukewarm water (adjust as needed)

For the Rice Porridge Filling:

• 1 ¼ cups short-grain rice (often called “pudding rice”)
• 5 cups milk
• 1 tablespoon butter
• 1 pinch of salt

For the Egg Butter (Topping):

• 2 boiled eggs, chopped
• 2 tablespoons butter, melted
• A pinch of salt

Instructions

Step 1: Prepare the Rice Porridge Filling

1. In a medium-sized pot, combine the rice and the milk. Bring it to a boil over medium heat while stirring frequently.
2. Once it reaches a boil, reduce the heat to low and let the rice simmer for about 40 minutes or until the rice is soft and the milk has been absorbed. Stir occasionally to prevent burning.
3. Once cooked, add a pinch of salt and a tablespoon of butter to the porridge. Stir until the butter has melted and the mixture is smooth. Let the rice porridge cool completely before using it as a filling for the pasties.

Step 2: Make the Rye Crust

1. In a large bowl, mix the rye flour, all-purpose flour, and salt. Add the vegetable oil (or melted butter) and mix until combined.
2. Slowly add the lukewarm water, a little at a time, and mix until the dough begins to come together. Knead the dough for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water.
3. Once the dough is ready, cover it with a damp cloth and let it rest for about 20 minutes. This helps to make the dough more pliable and easier to roll out.

Step 3: Shape the Pasties

1. Preheat the oven to 450°F (230°C).
2. Divide the dough into 12 equal portions. Roll each portion into a ball and then flatten each ball with your hands to form small, round discs.
3. On a lightly floured surface, roll out each disc into a thin oval shape, about 5 inches in diameter. The thinner, the better, as the crust will puff up during baking.
4. Place about 1-2 tablespoons of the rice porridge in the center of each dough oval. Spread it out, leaving about 1 inch around the edges of the dough.
5. Fold the edges of the dough up over the filling, pinching them together to create a sort of boat shape, but leaving the center exposed so the filling can be seen.
6. Carefully transfer the shaped pasties onto a baking sheet lined with parchment paper.

Step 4: Bake the Pasties

1. Bake the pasties in the preheated oven for about 15-20 minutes or until the crust becomes golden brown and crispy.
2. While the pasties are baking, prepare the egg butter by mixing the chopped boiled eggs with the melted butter and a pinch of salt. Stir until the mixture is smooth and creamy.

Step 5: Serve and Enjoy

1. Once the pasties are done, remove them from the oven and let them cool slightly. While they are still warm, brush them with a bit of butter if desired for extra flavor and softness.
2. Serve the Karelian pasties warm, topped with the egg butter. You can also serve them with a side of pickles, if you like.

Tips for Perfect Karelian Pasties

• Crust thickness: The key to a successful Karjalanpiirakka is rolling the dough thinly. The thinner the crust, the more authentic the texture will be.
• Filling variations: While rice porridge is the traditional filling, some variations also include mashed potatoes or a mixture of rice and carrot puree. Experiment with different fillings to find your favorite.
• Egg butter: The egg butter is an essential topping for Karelian pasties. If you prefer a richer taste, you can add a bit of cream to the butter and egg mixture.

Conclusion

Making Karjalanpiirakka from scratch takes some time and effort, but the end result is a comforting, traditional Finnish treat that’s well worth the work. Whether you enjoy them with a cup of coffee or as part of a larger Finnish meal, these pasties offer a delicious slice of Finland’s culinary heritage.