Karjalanpiirakka Recipe

Introduction to Karjalanpiirakka

Karjalanpiirakka, often referred to as Karelian pasties in English, is a traditional Finnish pastry originating from the region of Karelia. This savory treat is cherished for its simplicity and rustic charm, consisting primarily of a thin rye crust enveloping a creamy filling usually made from rice or potatoes.

The history of Karjalanpiirakka is deeply rooted in Finnish and Karelian culture, with the pastry commonly appearing in celebrations and daily meals. Originally, these pastries were baked in large communal ovens, a tradition that fostered a sense of community among neighbors.

Ingredients

• Rye flour: 300 grams
• Wheat flour: 100 grams
• Water: 200 milliliters
• Salt: 1 teaspoon
• Rice: 250 grams
• Whole milk: 500 milliliters
• Butter: 50 grams
• Eggs (for egg butter): 2
• Additional butter for egg butter: 100 grams

Preparation

Start by preparing the filling. Rinse the rice under cold running water until the water runs clear. In a medium saucepan, combine the rinsed rice with the water and a pinch of salt. Bring to a boil over medium heat, stirring occasionally. Once it boils, reduce the heat to low and let it simmer until all the water is absorbed. This should take about 10 minutes.

In another pot, heat the whole milk until it is hot but not boiling. Combine the hot milk with the cooked rice and continue to cook over low heat, stirring continuously until the mixture thickens. Add the butter to the mixture, stirring until it is fully melted and integrated. Set aside to cool.

Making the Dough

While the filling cools, begin preparing the dough. In a large mixing bowl, combine the rye flour and wheat flour with the remaining salt. Gradually add the water, mixing it into the flours until a rough dough forms. Knead the dough on a lightly floured surface until it is smooth and elastic.

Divide the dough into 12 equal-sized pieces, rolling each into a ball. Cover the balls with a clean tea towel to prevent them from drying out while you roll out each ball into a thin oval shape, about 2 millimeters thick.

Assembling the Karjalanpiirakka

Preheat your oven to 250°C (482°F). Place a tablespoon of the cooled rice mixture onto each piece of dough, spreading it evenly but leaving the edges. Gently fold and pinch the sides of the dough around the rice filling to create crimped edges, leaving the center exposed.

Place the pastries on a parchment-lined baking sheet. Bake in the preheated oven for 15 to 20 minutes or until the edges are crispy and lightly browned. Keep an eye on them to make sure the tips of the edges don’t burn.

Serving Suggestions

Preparing Egg Butter

To complement your Karjalanpiirakka, prepare a simple egg butter. Hard-boil the eggs, then cool and shell them. Mash the eggs with additional butter, season with a pinch of salt to taste. Serve the warm Karjalanpiirakka with a generous dollop of egg butter on top.

The combination of the crispy crust, creamy rice filling, and rich egg butter makes Karjalanpiirakka a unique and comforting experience. Enjoy this Finnish classic with a hot cup of coffee or tea, or as an accompaniment to a hearty soup or a salad.

Additional Enjoyment Tips

Karjalanpiirakka can be eaten warm or cold, making it versatile for any time of the day. They are perfect as a hearty breakfast, a satisfying snack, or even as part of a dinner spread. Additionally, these pastries can be stored in an airtight container for a couple of days, and they reheat beautifully in the oven or microwave.

Whether you are savoring them straight from the oven or incorporating them into your meal, Karjalanpiirakka offers a glimpse into Finland’s rich culinary traditions, bringing a piece of Karelian history right to your table.