Today we are going to a country I have always had a deep connection to. In my teenage years I had the strong love and passion for Finland and I have studied the language for 3 years. Alas, after not using it that much, it has gotten a bit rusty on the active part.
Each and every time I have been to Finland, I have eaten Karjalanpiirakka. It is a must that I associate immediately with this wonderful country and its great people.
I have never made them from scratch all by myself. Usually there was always a nice Finn helping me out. I think, for a first try, they did not turn out that bad. The taste was great, the shape could be improved.
As for you eager to try these Karelian pies (Karelia is the region furthest East, close to the Russian border), here is a nice English version for you 🙂
1/2 cup butter, melted
For the filling:
1 cup rice
2 cups water
2 cups milk
For the crust:
1 cup rye flour
1/4 cup wheat flour
1/2 cup water
1 tsp salt
For the egg butter (optional)
2 hard-boiled eggs, chopped
1/2 cup butter
Start by preparing the filling: Combine water and rice in a pan and bring to a boil. Let simmer for about 20 minutes. Add the milk and simmer, until the rice is creamy and the milk has been fully absorbed. Season with salt.
In a bowl, combine water, salt, rye flour, wheat flour and mix into a nice and firm dough.
Now shape the dough into a log and make 2 cm thick portions. Flatten them into a round shape on a floured working surface. The circles should be of about 15 cm in diametre.
Spread 2-3 spoonful of filling on each circle. Allow a crust of like 1 cm overlaying towards the centre. Fold this crust in little wrinkles on crimps.
Place the finished circles on some parchment paper and brush with melted butter or melted butter mixed with milk. Bake at 225º C for 15 minutes or until golden on the edges.
Remove them from the oven and brush them again with melted butter mixed with milk.
If you are making the egg butter, mix the eggs with the butter and season.
Serve the Karjalanpiirakka with the egg butter or with cucumbers, cheese, charcuterie, etc.