Karjalanpiirakka

(Karelian Pies)

fff

4

servings

120 minutes

Karjalanpiirakka, also known as Karelian pies, are a traditional Finnish pastry cherished for their simplicity and delicious flavor. These pies consist of a thin rye crust filled with a rice or potato filling. The crust is typically rolled out thin and folded around the filling, resulting in a distinctive oval shape with crimped edges. 


They are commonly enjoyed as a snack or appetizer, often served with a dollop of egg butter and paired with coffee or tea. Karelian pies hold a special place in Finnish cuisine, representing the warmth and comfort of home-cooked food and the rich culinary heritage of the Karelian region.

Recipe:


Egg Butter:

1. Boil the eggs and let them cool in ice water.
2. While still slightly warm, mash with butter using a fork.
3. Season with salt and chives and serve with the pastries.


Porridge:

1. Boil water. Add butter and rice. Continue boiling until the water is absorbed, then add the milk.

2. Simmer until the porridge is ready, about 35-40 minutes. Remember to stir, or the porridge will stick to the bottom.

3. Season and let it cool. When cooled, whisk in the egg.


Pastry Shell:

1. Add salt to the water and start adding the flour, about 50 g at a time. 

2. Add the butter towards the end and knead into a smooth and flexible dough.

3. Preheat the oven to 275°C. 

4. Divide the dough into four parts and roll each part into a log. Keep the rest of the dough covered while working on each part.

5. Divide the log into 4-5 pieces and roll on a floured surface into a thin disc. The dough should be thin as it contributes to crispiness, but don't use too much flour. Thinner and drier dough is more likely to crack later.

6. A useful tip for beginners is to roll the dough on a thin sheet and then, using either a cookie cutter or a small bowl (about 12 cm in diameter), cut out round slices from the large sheet. A pasta machine can be a helpful tool for this!

7. Spoon the porridge onto the slices (about 2 tbsp per pastry), fold the edges on top, and pinch together. This should be done with gentle fingers since the folds shouldn't be too sharp; the more they stick out, the more likely they'll burn in the oven.

8. Place the pastries on a baking sheet (no parchment paper needed as it would just burn). Since there is no yeast or baking powder in the dough, they won't expand during baking, so there's no need to leave space between them.

9. When the pastries get some color, take them out of the oven and brush with melted butter. Cover and let cool.



Ingredients:


Porridge:

  • 130 grams white rice / 白米饭
  • 250 ml water / 水
  • 800 ml milk / 牛奶
  • 1 teaspoon butter / 黄油
  • 1 teaspoon salt / 盐
  • 1 egg / 鸡蛋

Pastry Shell:

  • 200 ml cold water / 冷水
  • 1 teaspoon salt / 盐
  • 60 grams flour / 面粉
  • 225 grams rye flour / 黑麦粉
  • 2 teaspoons melted butter / 融化的黄油


Egg Butter:

  • 4 eggs / 鸡蛋

  • 150 grams butter / 黄油

  • Salt / 盐

  • Chives / 韭菜