Karelian Pies (Karjalanpiirakat)
recipe

A traditional Finnish pastry filled with rice porridge, baked to a crispy perfection.
Preparation Time: 1 hour 30 minutes
Serving Size: 10-12 pies

Ingredients:

- 50 g rice (short-grain or pudding rice)
- 1.5 liters milk
- Water (as needed)
- 2 teaspoons salt
- 5 dl rye flour
- Butter (for brushing)

Instructions:

1. In a pot, heat 4 dl of milk and bring to a simmer. Add the rice.
2. Stir occasionally until the milk is absorbed by the rice.
3. Gradually add the remaining milk, stir, and let the porridge cook on low heat for 45-60 minutes, stirring occasionally.
4. Season the porridge with salt and allow it to cool.
5. For the dough, mix the rye flour with enough water until a pliable dough forms.
6. Divide the dough into pieces and roll each piece into a thin oval shape.
7. Place a spoonful of the rice porridge filling in the center of each oval and fold the edges to seal the pies tightly.
8. Bake in a preheated oven at 225°C (437°F) for about 20-25 minutes or until the pies are golden brown.
9. Brush the warm pies with melted butter before serving.

Nutritional Information (per pie):

- Calories: 150 kcal
- Protein: 4 g
- Carbohydrates: 25 g
- Fat: 4 g
- Fiber: 2 g

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