Karjalan Pies Recipe - Allrecipes.com
Karjalan Pies Recipe

Karjalan Pies

Recipe by  

"These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 16 pastries Change Servings
  • PREP

    50 mins
  • COOK

    15 mins

    1 hr 5 mins


  1. Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
  2. Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
  3. On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
  4. Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2005

This recipe is just like the recipe I got from a mummu (old Finnish grandma) who showed me how to make them before I left the country. She of course made them without a recipe, and I roughly tried to copy it down into a recipe, and it came out pretty much like this. FYI, there are two types of rye flour: course (or regular) rye flour and fine rye flour. Use the course flour for this since you'll be mixing wheat flour in with it. Also, you'll end up putting about the same amount of wheat flour in as rye flour, so you don't have to do it one tablespoon at a time, you can almost double it at first and then add slowly until the texture is right. You can also add egg white to the butter to brush on top, and you can also brush them again while they're oven if you want them super golden brown and soft, but it's hardly necessary. For the rice, try to use sushi or short grain rice, but if you can't find it, I think Thai Jasmine rice is the next best. Also, these are best with whole milk and real butter. Finns usually serve these by spreading butter on top, followed by some type of cheese (usually Edam). It's very common to eat them with ham, and you can really put on whatever you want (tomato, lettuce, etc.). A lot of work, but worth it!

Most Helpful Critical Review
Jun 02, 2015

I just failed at getting 16 of these, or the ones in the photo are about the size of a quarter. I made only 6 small ones and had tons of rice left over. They are only worth the work if you are from Finland and need a taste of home or you have to make a Finnish recipe for school like we did. The combination of rice and rye (with egg butter) is yummy but could be just as good on nice toasted rye bread without all the work and mess.


31 Ratings

May 05, 2008

Good recipe, and this review comes from a Finnish girl whose Grandma and Great-Grandma used to make these by the hundreds every morning to be sold at local farmer's markets. I think the eggbutter which Karjalan Pies (Karjalan Piirakka) are traditionally served with should be part of this recipe: 3-4 hardboiled eggs, peeled and chopped (use egg slicer...slice one way and turn the egg, and slice another way), combined with easily spreadable butter ("I can't believe it's butter light" works great), and some salt to taste. Gently mix together and spread on top of the warm pies for a more authentic taste. Also, don't worry too much about the shape when rolling the uncooked dough...kind of an oval/circle will do just fine. Run your hand (with a little flour in it) over the rolling pin after rolling out each pie (on floured surface), this will keep it from sticking. The thinner you roll the dough, the crispier the pies (substituting some regular bread flour will make the pies softer). Pasta machine makes the rolling part faster if you are making a large batch, 50 or so. Typical Finns make these pies much larger in size than this recipe says, this amount would only make about 7-8 pies. I always use Calrose rice and wait until it's still easy to stir, but all the runny fluids are absorbed. Thanks, Sara!

Jun 19, 2005

Of course the Finns will probably flip when they read this, but I didn't have any rye flour, so I used regular flour and added a tsp. of italian seasoning, tsp of chives, and a tsp of rosemary. The pies turned out wonderfully and tasted great. I will definately try this again and see what it tastes like with rye flour.

Dec 12, 2006

Time consuming but fun to make the boat shape. The dough can be sticky so dusting is important when rolling out the dough. My hubbie found this a bit confusing, though, because he expected sweet rice pudding wrapped in dough. Leftover made a great snack when reheated in the oven.

Nov 13, 2005

I have two Finnish daughters in law and first tasted these delicious pies in Levi in Northern Finland. We used to eat them warm with chopped hard boiled egg mixed with melted butter on top.I was thrilled to find this recipe and made them with very good results. I used sushi rice and a pasta machine to get the required thickness for the dough.One of my daughters in law is staying with me in Australia and she enjoyed the little taste of home. I made mine a little smaller than Sarah's and boy, are they filling. No ski slopes here to work them off ! Thanks Sarah.

Jan 01, 2005

Exactly like I remember them from Finland. I have been looking for this recipe sine my one and only visit in 1989. Thanks!

May 11, 2012

Loved this recipe! Thank you! Made me feel like I was back in Finland


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 175 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Thanksgiving Leftover Wedge Pies

Baked handheld pies filled with mashed potatoes, turkey, and cranberry sauce.

Fried PB&J Pinchy Pies

See how to make super-simple fried pies filled with peanut butter and jelly.

Easy Vegetable Pot Pie

All you need are a few minutes to prepare this simple veggie pot pie.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States