Karjalanpiirakat – Karelian Pies
 
Prep time
Cook time
Total time
 
A delicious Finnish rye base, rice pie that is served with a egg topping. It's a labour of love but make plenty as they freeze exceptionally well.
Author:
Recipe type: Breakfast | Lunch | Snack
Cuisine: Finnish
Serves: 20 pieces
Ingredients
Rice filling
  • 300ml water
  • 2.5 cups short-grain rice, rinsed - I use arborio rice
  • 1 litre milk
  • 2 tbs butter
  • 1 tsp salt
Rye crust
  • 300ml water
  • 250g rye flour, plus more for dusting
  • 1 tsp salt
Baste
  • 50g butter
  • 4 tsp milk
Egg topping
  • 6 eggs, hard boiled
  • 4 tbs butter
Method
Rice Filling
  1. Rinse the rice till the water runs clear.
  2. Bring the water and rice to the boil and cook for 5 minutes, stirring to ensure it doesn't stick to the bottom of the pot.
  3. Add the milk and cook on a low simmer for 45 minutes.
  4. Stir in the butter and salt after the 45 minutes and then leave aside to cool.
Bread
  1. Mix the flour and salt into the water then knead lightly to bring together and make a smooth dough.
  2. Roll into a log and then divide the dough in equal portions, flatten each section to make a round disk. Cover the disks with tea towel to avoid drying.
  3. Roll each disk into a paper thin round - ideally try to get it oval shape.
  4. Once the rounds are ready for the filling, pre heat your oven to 225 degree c / 440 degrees f
  5. Place 1-2 tablespoons of rice filling onto the dough, then fold up the sides pinching to create a crimped edge as you go.
  6. Place the pies on lined baking trays and bake in a preheated oven for about 15 minutes or until the tops are slightly browned.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/karjalanpiirakat-karelian-pies/