Karelian Pasties
Karjalanpiirakka
The rice pasty is a classic with deep roots in Finnish culinary tradition—a rye crust paired with a rice-porridge filling that has delighted generation after generation.
Ingredients
1. Rice Porridge Filling
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1 cup short-grain white rice (e.g., Arborio)
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2 cups water
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3 to 4 cups whole milk
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1 tsp salt
2. Rye Crust
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1 ½ to 2 cups rye flour
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½ cup all-purpose (wheat) flour
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½ cup cold water
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½ tsp salt
3. Butter-Milk Dip / Topping & Egg Butter (Munavoi)
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¼ cup melted butter mixed with a little hot milk or water (for brushing)
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2 hard-boiled eggs (chopped)
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3 tbsp softened butter (mixed with the eggs and a pinch of salt.
Instructions
Step 1: Make the Rice Porridge
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Bring the water and rice to a boil in a heavy-bottomed pot.
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Cook until the water is mostly absorbed.
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Add the whole milk and salt, reduce heat to low, and simmer (stirring occasionally) for about 30–40 minutes until thick and creamy.
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Remove from heat and let it cool completely.
Step 2: Make the Dough
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Mix the rye flour, all-purpose flour, and salt in a bowl.
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Add cold water and knead quickly into a firm, smooth dough.
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Roll the dough into a log and divide it into about 16 equal pieces.
Step 3: Shape and Fill
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Preheat your oven to a very high heat, around 450°F to 480°F (230°C–275°C).
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Roll each piece of dough out on a floured surface into a very thin, round or oval sheet (about 2–3 mm thick).
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Spoon 1 to 2 tablespoons of cooled rice porridge down the center of each round, leaving a small border around the edges.
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Fold the uncovered edges over the filling on both sides, then crimp or pleat the edges with your fingers into a ruffled, boat-like shape.
Step 4: Bake and Finish
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Place the pasties on a baking sheet lined with parchment paper.
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Bake for 10 to 15 minutes until the crust is cooked and lightly spotted with brown.
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While hot, quickly brush or dip each pasty into a warm mixture of melted butter and milk or water.
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Stack them on a plate and cover them with a clean kitchen towel for 10 minutes so the crust softens.
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Mix the chopped hard-boiled eggs with softened butter and salt to make munavoi (egg butter), and spread it generously over the warm pasties before serving.
Traditional Finnish Blueberry Pie (Mustikkapiirakka)
The rice pasty is a classic with deep roots in Finnish culinary tradition—a rye crust paired with a rice-porridge filling that has delighted generation after generation.
Ingredients
For the Crust (Base):
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100g (7 tbsp) Unsalted butter, softened at room temperature
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100g (½ cup) Caster sugar (or granulated sugar)
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1 large Egg
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200g (1 ½ cups) All-purpose flour
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1 tsp Baking powder
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1 tsp Ground cardamom (optional, but highly recommended for an authentic Finnish flavor)
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A pinch of salt
For the Filling:
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200g to 250g (approx. 1 ½ to 2 cups) Fresh or frozen blueberries (traditionally wild bilberries)
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200ml (approx. ¾ cup) Sour cream (crème fraîche or full-fat Greek yogurt also work perfectly)
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1 large Egg
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50g (¼ cup) Caster sugar
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1 tsp Vanilla extract or vanilla bean paste.
Instructions
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Preheat and Prepare: Preheat your oven to 180°C (350°F / fan 160°C). Lightly grease a 24–26cm (9 to 10-inch) tart or pie pan with a little butter.
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Make the Crust: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
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Add Dry Ingredients: Combine the flour, baking powder, salt, and ground cardamom. Add this dry mixture to the butter mixture and mix until a soft, slightly sticky dough forms.
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Press into the Pan: Transfer the dough into the greased pie pan. Using floured fingers (or by placing a piece of plastic wrap over the dough to avoid sticking), press it evenly across the bottom and all the way up the sides of the pan. Prick the bottom lightly with a fork.
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Add the Blueberries: Scatter the blueberries evenly over the unbaked crust. Tip: If using frozen berries, toss them in 1 tablespoon of flour or cornstarch first to keep them from bleeding too much.
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Mix and Pour the Custard: In a separate bowl, whisk together the sour cream, egg, sugar, and vanilla extract until completely smooth. Carefully pour this creamy mixture over the blueberries, spreading it out evenly with a spatula.
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Bake: Bake in the preheated oven for 30 to 35 minutes, or until the crust edges turn a beautiful golden brown and the custard center is mostly set (it can still have a very slight jiggle, as it will firm up completely while cooling).
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Cool and Serve: Remove from the oven and let it cool completely in the tin. The texture is best enjoyed at room temperature or chilled from the fridge, traditionally served alongside a hot cup of coffee.