Flaky Finnish Karjalanpiirakka with Egg Butter
Traditional Finnish Rye Pasties with Creamy Egg Butter
This classic Finnish dish features a delightful rye crust filled with a creamy rice mixture, topped with delicious egg butter.
- 2 h 45 min
- 12 pasties
- Intermediate
Ingredients
For the Dough
For the Rice Filling
For the Egg Butter
Preparation
Preparing the Rice Filling
Rinse the rice
Rinse the rice under cold water until the water runs clear.
Cook the rice mixture
In a saucepan, combine rice, milk, and salt. Cook over low heat, stirring occasionally, until creamy and thickened, about 45 minutes.
Add butter and cool
Stir in butter until melted. Set aside to cool.
Use a wet spoon to smooth out the rice filling on the dough for easier spreading.
Making the Dough
Combine dry ingredients
In a large bowl, combine rye flour, all-purpose flour, and salt.
Form the dough
Gradually add ice-cold water while mixing until dough forms.
Knead and chill
Knead lightly, then wrap in plastic wrap and refrigerate for 30 minutes.
Important: Do not overwork the dough to prevent it from becoming tough.
Cooking Process
Roll the Dough
Roll the dough out into a thin, large rectangle.
Fill the Pasties
Cut dough into small ovals and place a spoonful of rice filling in the center.
Shape & Bake
Pinch edges to form a boat shape, then bake at 200°C (390°F) until golden brown.
Plating & Serving
Flaky Finnish Karjalanpiirakka with Egg Butter
Flaky Finnish Karjalanpiirakka with Egg Butter
Serve Warm
Serve these delightful pasties warm from the oven, topped with a generous dollop of creamy egg butter.