Karjalan Piirakka Karelian Pie with Egg Butter
Transport your taste buds to Finland with this authentic Karjalan Piirakka, or Karelian Pie with Egg Butter, a traditional delicacy that showcases rustic Nordic flavors. These hand-sized rye pastries are filled with creamy, homemade rice porridge and baked to golden perfection. The dough, made from hearty rye and all-purpose flours, is rolled thin and artfully crimped around the rich, velvety filling. To elevate this classic dish, it’s paired with a luxurious egg butter spread made by blending finely chopped, hard-boiled eggs with softened butter. The result is a harmonious combination of savory, earthy, and comforting flavors. Perfect for breakfast, brunch, or an afternoon snack, these warm pies are best enjoyed fresh out of the oven with a generous dollop of egg butter. Simple yet rich in tradition, this recipe is a must-try for anyone seeking a taste of Finnish culture.
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Ingredients
- 200 ml water
- 1 tsp salt
- 200 g rye flour
- 50 g all-purpose flour
- 150 g short-grain rice
- 500 ml milk
- 20 g butter
- 2 eggs
- 50 g additional butter for egg butter
- 0 additional salt to taste
Directions
Step 1
Begin by preparing the rice porridge: Rinse the rice under cold water until the water runs clear. In a medium-sized saucepan, bring 300 ml of water to a boil. Add the rinsed rice and cook for 5 minutes, stirring occasionally.
Step 2
Reduce the heat to medium, then add the milk to the partially cooked rice. Stir frequently and allow the rice to simmer until it becomes a thick porridge, approximately 20 minutes. Add 20 g of butter and a pinch of salt to taste. Set aside to cool.
Step 3
For the dough, mix 200 ml of water and 1 tsp of salt in a large mixing bowl. Slowly add the rye flour and all-purpose flour, stirring to form a stiff dough. Knead briefly until smooth. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.
Step 4
Preheat the oven to 250°C (480°F). Divide the dough into 12 equal pieces and roll each piece into a ball. Flatten the balls into thin ovals (about 15 cm in length) using a rolling pin, dusting with rye flour to prevent sticking.
Step 5
Place a spoonful of the cooled rice porridge filling onto the center of each oval, spreading it lengthwise while leaving 2 cm of dough exposed around the edges. Fold the edges of the dough over the filling and pinch to create a ridged pattern along the edges.
Step 6
Arrange the prepared pies on a parchment-lined baking sheet. Bake for 15 minutes, or until the crust is lightly browned.
Step 7
While the pies are baking, prepare the egg butter: Hard-boil the eggs by placing them in boiling water and cooking for 10 minutes. Cool the eggs under running cold water, peel, and chop finely.
Step 8
Mix the chopped eggs with 50 g of softened butter and a pinch of salt to taste. Blend until smooth or leave slightly chunky, per preference.
Step 9
Brush the freshly baked pies lightly with melted butter and allow them to cool for a few minutes. Serve warm with the egg butter spread on top or on the side.
Nutrition Facts
| Serving size | (1295.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1972.0 |
| Total Fat 82.3g | 0% |
| Saturated Fat 45.3g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 576.1mg | 0% |
| Sodium 3210.9mg | 0% |
| Total Carbohydrate 260.7g | 0% |
| Dietary Fiber 32.2g | 0% |
| Total Sugars 27.7g | |
| Protein 59.7g | 0% |
| Vitamin D 344.2IU | 0% |
| Calcium 797.5mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2083.9mg | 0% |
Source of Calories