Description
A beloved Finnish pastry, Karjalanpiirakka (Karelian Pies) are a true taste of the Karelia region. These unique open-faced pies feature a paper-thin, crisp rye crust filled with a creamy rice porridge. The edges are intricately crimped, giving them their signature look. Traditionally served warm and slathered with "munavoi" (egg butter), a rich mixture of chopped hard-boiled eggs and butter, they are a comforting snack or a delightful part of a light meal. Making them is a lesson in patience and precision, especially when rolling the dough, but the result is a wonderfully rustic and satisfying treat unlike any other. The contrast between the hearty, slightly nutty rye crust and the soft, creamy filling is what makes these pies so special. The high heat of the oven is essential to get the crust just right. While the crimping technique may take a bit of practice, even imperfectly shaped pies are still delicious. These pies are a staple of Finnish celebrations and everyday life, and making them at home is a wonderful way to connect with a rich culinary tradition.
A Taste of History
Karjalanpiirakka are traditional pasties from the region of Karelia, an area that is now divided between Finland and Russia. They have been a part of Finnish cuisine for centuries. Originally, the fillings varied based on what was available, with potato and barley being common before rice became more widespread. The pies are so iconic that they have been granted Traditional Speciality Guaranteed (TSG) status by the European Union, meaning only pies made with the traditional recipe can be called Karjalanpiirakka.
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Ingredients & Nutrition
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Equipment
Instructions
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