Karjalanpiirakka
Sign in to rate this recipe.
The Tale of Karjalanpiirakka
Story updated
Karjalanpiirakka, rye pastries filled with rice or potato, originate from the historic region of Karelia, part of which now lies in Russia. They're a lasting culinary link to that region's Finnish-Karelian peasant food traditions, carried forward especially by families displaced after Karelia's border changes in the 20th century.
Ingredients
Scale:· 12 servings
- 1 cup rye flour
- 1/2 cup all-purpose flour
- 3/4 cup water
- 1/2 tsp salt
- 1 cup short-grain rice
- 3 cups milk
- 2 tbsp butter, melted, for brushing
- Egg butter (chopped hard-boiled eggs mixed with butter), for serving
Instructions
- 1Cook rice slowly in milk until it forms a thick, creamy porridge; cool.
- 2Mix rye flour, all-purpose flour, water, and salt into a firm dough.
- 3Roll the dough into thin ovals.
- 4Spread a portion of rice porridge over each oval, leaving a border.
- 5Fold and crimp the edges up and over the filling in the traditional pleated pattern, leaving the center exposed.
- 6Bake at 475°F for 15-20 minutes until the edges are speckled brown.
- 7Brush warm pastries with melted butter and serve with egg butter.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.