Karelian Pies (Karjalanpiirakat)
recipe

Traditional Finnish pastries filled with rice porridge and baked to a crispy perfection. Great for both savory and sweet servings.
Preparation Time: 1 hour
Serving Size: 10-12 pies

Ingredients:

- 3 dl water
- ½ tsp salt
- 1 dl cold water
- 1½ dl rye flour
- 1 dl wheat flour
- 1 tbsp oil
- ¼ dl milk
- 2 dl rice for porridge
- 25 g butter/margarine

Instructions:

1. Boil 3 dl of water and add the rice to the boiling water. Cook for about 10 minutes.
2. Add the milk to the rice mixture and stir until it begins to boil. Simmer covered on low heat for about 15-20 minutes, until the rice is tender and the porridge is thick.
3. Prepare the dough by mixing rye flour, wheat flour, salt, and oil. Add the cold water and knead until smooth.
4. Divide the dough into balls and roll each ball into a thin sheet.
5. Spoon the rice porridge onto the dough base and fold up the edges. Shape the pies as desired.
6. Bake the pies at 225-250 °C for about 15-20 minutes, until they are beautifully brown.
7. Brush the pies with melted butter or margarine immediately after baking.
Nutritional Information (per pie):
- Energy: approx. 150 kcal
- Protein: approx. 3 g
- Carbohydrates: approx. 25 g
- Fat: approx. 5 g
- Fiber: approx. 2 g

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