Recipe

Karjalanpiirakka - Finnish Rice and Rye Pastry

Savory Delight: Finnish Rice and Rye Pastry

4.6 out of 5

Indulge in the flavors of Finnish cuisine with Karjalanpiirakka, a traditional rice and rye pastry. This dish is a beloved staple in Finland, known for its delicate texture and savory filling.

Pie› Savory Pie› Karjalanpiirakka

European cuisine› Northern European cuisine› Nordic cuisines› Finnish cuisine

Preparation time

30 minutes

Cooking time

15-20 minutes

Total time

45-50 minutes

Yields

12 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using plant-based butter substitute), Dairy-free (if using dairy-free butter substitute), Nut-free, Low sugar

Allergens

Wheat, Rye

Not suitable for

Gluten-free (due to the use of rye and wheat flour)

Ingredients

For the crust: For the crust:
1 cup (120g) rye flour 1 cup (120g) rye flour
1/2 cup (60g) wheat flour 1/2 cup (60g) wheat flour
1/2 teaspoon salt 1/2 teaspoon salt
1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
For the filling: For the filling:
1 cup (200g) cooked rice 1 cup (200g) cooked rice
2 tablespoons butter, melted 2 tablespoons butter, melted
1/4 teaspoon salt 1/4 teaspoon salt
1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat (total, saturated): 3g, 2g
Carbohydrates (total, sugars): 20g, 1g
Protein: 3g
Fiber: 2g
Salt: 0.4g

Preparation

1.
In a mixing bowl, combine the rye flour, wheat flour, and salt for the crust. Gradually add warm water and knead until a smooth dough forms. Let the dough rest for 15 minutes.
2.
In a separate bowl, mix the cooked rice, melted butter, salt, and ground nutmeg for the filling. Set aside.
3.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
4.
Divide the dough into small portions and roll each portion into a thin oval or rectangular shape.
5.
Spoon a generous amount of the rice filling onto the center of each dough piece, leaving the edges free.
6.
Fold the edges of the dough over the filling, creating a border. Press the edges lightly to seal.
7.
Place the pastries on the prepared baking sheet and bake for 15-20 minutes, or until the crust turns golden brown.
8.
Remove from the oven and let the pastries cool slightly before serving.

Treat your ingredients with care...

Rye flour — Ensure you are using finely ground rye flour for a smoother texture in the crust.
Cooked rice — Use short-grain rice for a creamier filling.
Ground nutmeg — Freshly grated nutmeg can be used instead of ground nutmeg for a more intense flavor.

Tips & Tricks

For a crispier crust, brush the pastries with beaten egg before baking.
Serve Karjalanpiirakka warm or at room temperature for the best taste and texture.
These pastries can be made in advance and reheated in the oven for a few minutes before serving.
Experiment with different fillings such as mashed potatoes or carrot puree for a variation in flavors.
Sprinkle some chopped fresh dill or parsley on top of the pastries for added freshness.

Serving advice

Serve Karjalanpiirakka as a delightful appetizer or snack. Arrange them on a platter and garnish with a sprinkle of fresh herbs. Pair them with a dollop of sour cream or lingonberry jam for a traditional Finnish touch.

Presentation advice

Arrange the Karjalanpiirakka neatly on a serving platter, showcasing their golden-brown crusts. Consider adding a small Finnish flag toothpick to each pastry for a festive touch. Serve them alongside a bowl of lingonberry jam for an authentic Finnish presentation.