Best Karjalan Piirakka Karelian Pie With Egg Butter Recipes

KARJALAN PIES

Karjalan Pies image

These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter.

Provided by Sara A

Categories World Cuisine Recipes European Scandinavian

Time 1h5m

Yield 16

Number Of Ingredients 9

Ingredients

2 cups water
1 cup uncooked white rice
2 cups milk
salt to taste
½ cup water
1 teaspoon salt
1 cup rye flour
¼ cup all-purpose flour, or as needed
3 tablespoons butter, melted

Steps:

Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.1 g, Cholesterol 8.2 mg, Fat 3 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 174.9 mg, Sugar 1.5 g

KARELIAN PIE WITH EGG BUTTER (KARJALANPIIRAKKA)

Karelian Pie with Egg Butter (Karjalanpiirakka) image

Finnish karelian pies (karjalanpiirakka) are delicious savoury pastries made from rye dough and stuffed with rice porridge. Served with egg butter (munavoi), they make for a tasty snack, appropriate for any time of the day.

Provided by Nicola Easterby

Categories Breakfast

Time 1h35m

Number Of Ingredients 16

Ingredients

2 cups water
1 cup white rice
2 cups milk
1 tbsp butter, melted
Salt & pepper, to taste
1 cup rye flour
1/3 cup regular flour
1/2 cup water
1 tsp salt
2 tbsp butter, melted
4 eggs, boiled
1/2 cup butter, room temperature
1/2 tsp black pepper
1/4 tsp ginger powder
Salt, to taste
Parsley, chopped

Steps:

Bring a saucepan of two cups of water to boil over medium heat. Add rice and cook for 5 minutes, so most of the water is absorbed.
Stir the milk and the butter into the rice. Reduce heat to low and cook for 45 minutes, stirring occasionally.
Once cooked, add salt and pepper to taste, then set aside to cool.
Preheat oven to 230˚C (450˚F). Line two baking trays with paper.
In a large bowl, mix together the rye flour and regular flour, water, salt and melted butter. Once well combined, knead until a firm dough is formed.
Roll into a cylinder log shape that is around 5cm (2 inches) in diameter. Cut into 16 discs.
Dust a work surface with flour. Roll out discs to form very thin ovals. Place 2 or so tablespoons of filling onto each round.
Fold and crimp the edges of pastry to cover the edges of the filling, with the middle left exposed. Brush pastries with melted butter.
Place on baking sheet and bake for 10 minutes. Brush with butter again, then cook for another 5 minutes or until pastry has turned golden.
Remove from oven and top with egg butter. Allow to rest for a while before serving.
Cut the boiled egg into small squares and mix with the butter. Season with pepper, ginger and salt to taste.