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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Recipe Information
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
- additional salt to taste
Instructions
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.
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.
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.
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.
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.
Arrange the prepared pies on a parchment-lined baking sheet. Bake for 15 minutes, or until the crust is lightly browned.
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.
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.
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
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 3211 mg | 140% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 27.7 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 798 mg | 61% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
