Karjalanpiirakka (Karelian Pie)

Name: Karjalanpiirakka (Karelian Pie)
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Yield: 6 people
Ingredients: ¼ cup white short grain rice; 1¼ cup water; 2 cups milk; 1 teaspoon salt; ¾ cup rye flour; ½ cup spelt flour; 5¼ oz unsalted butter; 2 hard-boiled eggs; Rolling pin

User Reviews

0.0

0 reviews

Unrated

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 55 mins
Servings
6 people
Calories
366 kcal
Course
Appetizer
Cuisine
Swedish, Finnish

Karjalanpiirakka (Karelian Pie)

Erin Shaw

Report

Karjalanpiirakka is an iconic rye tart from Finland that’s filled with rice, and served with a mixture of butter and hard-boiled egg.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

¼ cup white short grain rice
1¼ cup water
2 cups milk
1 teaspoon salt
¾ cup rye flour (ruisjauho)
½ cup spelt flour
5¼ oz unsalted butter , at room temperature
2 hard-boiled eggs

Equipment

Rolling pin

Add to Shopping List

Instructions

Cook the rice with ¾ cup (200 ml) of water and 1¾ cups (400 ml) of milk over a low heat for 45 minutes, stirring very regularly. Set aside.
In a large bowl, mix the remaining water with the salt and both flours until a dough forms.
If necessary, adjust the amount of water or rye flour in very small quantities. The dough must not be sticky but must be flexible enough so as not to crack it when it is rolled out.
Form the dough into a long sausage, divide into 6 equal pieces, and roll each into a ball.
Using a rolling pin, roll out the first ball into a circle roughly 7 to 8inches (18 cm to 20) in diameter. It should be paper-thin in the center but a little thicker (maximum 1 mm) around the edge.
Preheat the oven to 437 F ( 225°C).
Place about 1 tablespoon of cooked rice in the center of the dough circle. Bring the edges in toward the centre to form a lozenge-shape. The edges should not meet in the middle. Crimp all around the edges of the dough, making sure to join the bottom and top.
Repeat for the remaining dough and rice.
Bake on the lower shelf of the oven for around 10 minutes, until golden, taking care to ensure that the crimping does not become too dark.
While the tarts are cooking, using a fork, mash together the butter and hard-boiled egg in a bowl until you have a spread-like consistency.
When the tartlets are cooked, while they are still very hot, dip them one by one for a few seconds into a large bowl filled with the remaining milk. Make sure that both sides are well-coated with the milk.
Serve spread with the butter and egg mixture.