Recipe by Sara A
"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."
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uncooked white rice
salt to taste
all-purpose flour, or as needed
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!
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.
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!
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.
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.
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.
Exactly like I remember them from Finland. I have been looking for this recipe sine my one and only visit in 1989. Thanks!
Loved this recipe! Thank you! Made me feel like I was back in Finland
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 106
** Calories from Fat: 27
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