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My review
Karjalan Pies
Sara A
"These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter."
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Ingredients
1 h 5 m servings 106 calsOriginal recipe yields 16 servings (16 pastries)
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Directions
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- Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
- Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
- On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
- Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.
Nutrition Facts
Per Serving: 106 calories; 3 g fat; 17.1 g carbohydrates; 2.7 g protein; 8 mg cholesterol; 175 mg sodium. Full nutrition
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Reviews
Read all reviews 2734 Ratings
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Most helpful positive review
1/13/2005
This recipe is just like the recipe I got from a mummu (old Finnish grandma) who showed me how to make them before I left the country. She of course made them without a recipe, and I roughly tri...
Most helpful critical review
6/2/2015
I just failed at getting 16 of these, or the ones in the photo are about the size of a quarter. I made only 6 small ones and had tons of rice left over. They are only worth the work if you are ...
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1/13/2005
This recipe is just like the recipe I got from a mummu (old Finnish grandma) who showed me how to make them before I left the country. She of course made them without a recipe, and I roughly tri...
5/5/2008
Good recipe, and this review comes from a Finnish girl whose Grandma and Great-Grandma used to make these by the hundreds every morning to be sold at local farmer's markets. I think the eggbutte...
6/19/2005
Of course the Finns will probably flip when they read this, but I didn't have any rye flour, so I used regular flour and added a tsp. of italian seasoning, tsp of chives, and a tsp of rosemary. ...
12/12/2006
Time consuming but fun to make the boat shape. The dough can be sticky so dusting is important when rolling out the dough. My hubbie found this a bit confusing, though, because he expected sweet...
11/13/2005
I have two Finnish daughters in law and first tasted these delicious pies in Levi in Northern Finland. We used to eat them warm with chopped hard boiled egg mixed with melted butter on top.I was...
1/1/2005
Exactly like I remember them from Finland. I have been looking for this recipe sine my one and only visit in 1989. Thanks!
5/11/2012
Loved this recipe! Thank you! Made me feel like I was back in Finland
2/11/2012
This was surprisingly wonderful. After reading the reviews I saw that it is customary in Finland to top it with egg butter (melted butter and diced hard boiled eggs). Seemed weird at first but o...