Finnish Karelian Pies with Egg Butter (Karjalanpiirakka)

Ingredients

• 2 cups cooked rice (sushi rice or short-grain rice works well)
• 1 cup milk (to cook down with the rice for the filling)
• 1 tbsp butter (for the rice filling)
• 1.5 cups rye flour (for the crust)
• 0.5 cup water (for the dough)
• 0.5 tsp salt (for the dough)
• 3 eggs (hard-boiled for the egg butter)
• 4 tbsp butter (softened, for the egg butter)

Steps

1. 1

   Prepare the rice filling by combining cooked rice (such as leftover sushi rice) with milk and a tablespoon of butter in a saucepan.

2. 2

   Cook the rice mixture down over medium heat until it reaches a thick, savory rice pudding consistency. Set aside to cool.

3. 3

   In a mixing bowl, combine rye flour, water, and salt to create the crust dough. Mix until a firm dough forms.

4. 4

   Roll out the rye dough into very thin circles or ovals.

5. 5

   Place a portion of the rice filling in the center of each dough circle, leaving a border around the edges.

6. 6

   Crimp the edges of the dough toward the center using your fingers, leaving the middle of the rice filling exposed.

7. 7

   Preheat your oven to 475°F (245°C) and bake the pies until the crust is crisp and the rice is slightly browned on top, approximately 10-15 minutes.

8. 8

   While the pies are baking, hard-boil the eggs. Once cooked, peel and mash them while still warm.

9. 9

   Mix the mashed eggs with softened butter to create the egg butter (munavoi).

10. 10

    Spread a generous amount of the egg butter onto the hot Karelian pies so it melts slightly before serving.

Notes

The author notes that crimping is the most difficult part and suggests not overfilling the pies with rice to make the process easier. The egg butter is described as a richer version of egg mayo.

Nutrition per serving

• breakfast
• pastry
• Finnish
• eggs
• baking
• savory