Karjalan Pies

Karjalan Pies

23
Sara A 0

"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."

Ingredients

1 h 5 m {{adjustedServings}} servings 106 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

23
  1. 30 Ratings

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This recipe is just like the recipe I got from a mummu (old Finnish grandma) who showed me how to make them before I left the country. She of course made them without a recipe, and I roughly tri...

Good recipe, and this review comes from a Finnish girl whose Grandma and Great-Grandma used to make these by the hundreds every morning to be sold at local farmer's markets. I think the eggbutte...

Of course the Finns will probably flip when they read this, but I didn't have any rye flour, so I used regular flour and added a tsp. of italian seasoning, tsp of chives, and a tsp of rosemary. ...