Finnish Pies

To prepare the pies, which the Finns call "karjalanpiirakat," we need to take enough time. However, during long winter evenings, there is no shortage of time, as it is the best time to be at home. This recipe is enough to make 20 pies.

Details

  • Preparation Time: 190 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Egg spread

  • 8 pieces Egg, fresh

  • 150 g Butter, unsalted

  • 0.5 teaspoons Salt, table

Filling:

  • 4 dl Rice, white, short grain

  • 2 l Milk, whole milk

  • 5 dl Water

  • 1 teaspoon Salt, table

  • 2 spoons Butter, unsalted

  • pieces Rye flour

  • pieces Flour, Wheat, bread flour

Premaz:

  • 1 dl Milk, whole milk

Testo:

  • 2 dl Water

  • 4 dl Rye flour

  • 1 dl Flour, Wheat, bread flour

  • 1 teaspoon Salt, table

Steps

  1. First, prepare the rice filling. In a pot with a thick bottom, bring water to a boil. Add the rice and cook over moderate heat until the rice absorbs all the water. Then pour milk into the pot, mix the rice well, and wait for it to boil. Reduce the temperature and cook covered on the lowest heat for another 30 to 40 minutes. Season the prepared rice with salt, add butter, and mix well. Set aside to let the filling cool.

  2. Prepare the egg-butter spread. Carefully place the eggs in a pot and cover them with water. Bring the pot to a boil, then remove it from the heat and let the eggs sit in the water for exactly 8 minutes. Drain and peel the eggs, then place them in a bowl and mash them with a fork. Add diced butter and salt to taste. Mash everything together well with a fork to create a spread. Cover the bowl with foil and store it in the refrigerator until use.

  3. Prepare the dough. Sift the flour into a bowl, add salt and water, and knead the dough. Turn the dough onto a well-floured work surface and shape it into a loaf, which you then cut into 20 pieces. Shape each piece of dough into a ball, then flatten it.

  4. Dust the work surface with rye flour. Roll out the dough into as nice circles as possible. Dust the rolled-out circles with rye flour and stack them. Cover the prepared circles with a cloth while working to prevent them from drying out.

  5. Once all 20 circles are rolled out, spread the rice filling in the center of each circle, leaving a few centimeters of the edge uncoated. Gradually fold the dough towards the center of the circle so that part of the filling is covered. Pinch the folded dough together and tuck the edge into the filling to prevent it from burning during baking. An oval pie with a dough edge should form (see picture).

  6. Preheat the oven to 230°C. Arrange the pies on a baking sheet lined with parchment paper and bake in the preheated oven for 10 to 15 minutes until golden brown.

  7. Brush the baked pies with milk and serve with the egg-butter spread.

Nutrition Information (Per 100g)

  • Calories: 120.45 kcal
  • Fat: 9.27 g
    • Saturated Fat: 4.62 g
  • Carbohydrates: 2.91 g
    • Sugars: 3.64 g
  • Protein: 4.62 g
  • Fiber: 0 g