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Step into the comforting embrace of Nordic culture with Finnish Karjalanpiirakka. These charming pastries feature a hearty rye crust stuffed generously with a creamy rice or potato filling, delivering the perfect balance of rustic charm and simple satisfaction. Traditionally served with 'munavoi' (egg butter), this delight offers a buttery richness that complements the earthy flavors of the pastry. Perfect for a cozy afternoon snack or a full-on Nordic feast, Karjalanpiirakka brings a taste of Finland to your home kitchen.
Pour 2 cups of water into a medium saucepan and bring to a boil. Add 1 cup of uncooked rice and reduce the heat to low. Cover and cook until very soft, about 20 minutes.
Stir 1 cup milk into the rice, simmering until it thickens to a porridge consistency. Remove from heat and let it cool slightly.
In a large bowl, mix 1 cup rye flour, 1/2 cup all-purpose flour, and a pinch of salt. Add enough water to form a firm dough.
Divide the dough into 12 pieces and roll each out into a thin oval on a floured surface.
Place a spoonful of the cooked rice mixture in the middle of each dough oval. Pinch the edges of the dough around the filling, crimping to form a rough boat shape.
Preheat the oven to 450°F (230°C).
Place filled pastries on a baking sheet lined with parchment paper and bake for 15-20 minutes until the crust is golden brown.
For the egg butter (munavoi), boil 2 eggs, let cool, then peel and chop finely. Mix with 1/4 cup of softened butter and a pinch of salt.
Once the pastries are baked, remove from the oven and brush the hot pastries with melted butter.
Serve the Karjalanpiirakka warm, topped with egg butter or regular butter for an authentic Finnish treat.
