cake crumbs & beach sand »

Karjalanpiirakka – Finnish Karelian Pies

Finns are big fans of bread and dough-like treats and we’ve long indulged in bread and pastries in our family. In keeping with tradition, I decided to give a favourite Finnish savoury dish known as Karjalanpiirakka, or Karelian Pies, a shot.
Karjalanpiirakka are traditional pasties from the region of Karelia, but ask any Finn and they will know what they are and most likely love to indulge in them. Karjalanpiirakka are essentially rye crust with a filling of rice porridge. You can also fill them with mashed potato. You can eat them as is with a brush of butter on top or with a creamed butter and egg mix known as munavoi. I remember eating these as a kid and still enjoy them.
This recipe was handed down by my Mum. Makes 24 pieces and is suitable to freeze. As with any homemade pasty or pie these are best eaten fresh out the oven however can be eaten the next day. Simply heat or pop into the toaster for a few seconds and smother with butter.
Filling:
1 litre milk (I use full fat)
1 ¾ cups water
1 cup short grain rice
Salt to taste
 
Place milk, water, rice and salt into a large saucepan and bring to a simmer. Be sure to stir regularly and when it starts to thicken stir continuously so it does not stick to the bottom. It is ready once thickened and all the liquid is absorbed. It will resemble porridge.
Crust:
1 cup cold water
2 ¼ cups plain flour
1 ½ cups rye flour
1 tsp salt
 
Mix cold water, salt, rye flour and plain flour into a hard dough.  Roll the dough out into a log and cut it into 24 pieces. Roll each piece into a ball and press into a flat round cake on a floured board.  Using a rolling pin, roll each cake into a paper thin round shape. Use flour sparingly to ensure surface and dough do not stick. Stack up the rolled out circles with a sprinkle of rye flour in between each sheet. 
 
Once the filling has cooled down brush off excess flour and spread about 2 tablespoons of rice porridge in the middle of the dough in an oval shape.  Ensure the filling reaches the top and bottom of the circle but leave the sides empty. Start to shape the piirakka by pinching the top end into a point, then with hands on either side of the circle pinch the sides from the top end to the bottom. As you pinch the dough will drag in, pinch the bottom end to a point (like the top).
Place finished piirakat onto a baking tray and bake in the oven at 240oC for approx 20 – 25 minutes until the crust is crispy and lightly browned. After you remove from the oven brush the top with butter while hot, and EAT!
To make the egg topping mix boiled eggs with creamed butter (6 eggs to 1/2 cup butter) and salt, then smother on top.
Back to TopEMAILPOSTFacebookPOSTTweetPOSTSubscribe
  • Anonymous - I'm so proud of you for carrying the old Finnish tradition to our young generation. These piirakkas originate from Pappa's birth place. Pappa would be so proud of you too!ReplyCancel

  • Peggy - Thanks Mum. I took some to a dinner party tonight, sharing the Finnish love around piirakka style! Thanks for sharing the recipe with me.

    Pappa would love some with a good cup of Nespresso!ReplyCancel

  • Kaisla - Oh, have to try them one day too! Looks great, well done! xxReplyCancel

  • Peggy - Thanks Kaisla, they were very delicious! I enjoyed making them, the technique is quite simple. xxReplyCancel

  • Dina - i had never heard of this before. thanks for sharing. i’d love to try it. it’s so interesting with the rice mixture and then the egg mixture on top.ReplyCancel

    • Peggy Saas - You’re welcome Dina, I love sharing the yummy stuff! The egg on top actually makes it in my opinion. I often eat them without the egg but I love them more with it.ReplyCancel

  • Katarina - Karjalanpiirakka is one of my favorite pies and I’m a Finn, so I have been brought up with these :) Yours look great! Have a nice day!ReplyCancel

    • Peggy Saas - Thank you Katarina, that’s some compliment coming from a Finn! They’re definitely one of my favourite pies too.

      Thanks so much for saying hello :)ReplyCancel

  • Moomins Cook Book | bananamondaes - [...] If you’re in the mood for more Finnish fare…try Karelian pies from Cakecrumbsbeachsand. [...]ReplyCancel

  • On Becoming Finnish | Thinking from here to there - [...] left on Caswell you will come to Leinala’s Bakery, where you can buy a freshly made munkki or Karjalan piirakka, or even–which made me quite homesick when I first arrived in Sudbury from Finland– [...]ReplyCancel

  • Reporters Without Borders drops U.S. ranking in press freedom | The Journalism Advisor - [...] all else fails, maybe we can all move to Finland.  I hear their Karelian pasties are the best in the [...]ReplyCancel

  • Casey - Finding this recipe has made my day. THANK YOU!ReplyCancel

    • Peggy Saas - You’re welcome Casey. I hope you made some and ate them all!ReplyCancel

  • amy - Kiitos from Israel ! <3 been looking for this receipe , thanks ! :)ReplyCancel

    • Peggy Saas - You’re welcome Amy. Thanks for stopping by and saying hello. :)ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*

H E L L O