Finnish Karelian Pies: Rye Crust Rice Pasties with Egg Butter That Freeze for Snack Time

Simmer the rice in 1 1/2 cups water until absorbed, then add the milk and cook on low, stirring often, 35-40 minutes into a thick porridge; season with 1/2 tsp salt and cool.

Serves 8

Ingredients

• 3/4 cup short-grain rice
• 1 1/2 cups water
• 3 cups whole milk
• 1 tsp salt, divided
• 1 1/2 cups rye flour
• 1/2 cup all-purpose flour
• 3/4 cup cold water
• 3 tbsp melted butter, for brushing
• 3 hard-boiled eggs, finely chopped
• 4 tbsp softened butter
• Pinch of flaky salt

Instructions

1. Simmer the rice in 1 1/2 cups water until absorbed, then add the milk and cook on low, stirring often, 35-40 minutes into a thick porridge; season with 1/2 tsp salt and cool.
2. Mix the rye flour, all-purpose flour, remaining salt and cold water into a firm dough.
3. Divide into 16 balls and roll each paper-thin into a 6-inch oval.
4. Spread 2 tablespoons of rice porridge down each oval, leaving a 1-inch border.
5. Fold the edges up over the filling and crimp them with your fingers into the classic pleated boat shape.
6. Bake at 525°F on a parchment-lined sheet for 12-15 minutes until the edges are golden-brown.
7. Brush hot pies with melted butter and cover with a towel to soften the crust.
8. Mash the chopped eggs with the softened butter and flaky salt to make munavoi (egg butter) and spoon over each pie to serve.
9. Karjalanpiirakka come from Karelia on the Finnish-Russian border and are now eaten all over Finland with morning coffee or as an afternoon snack. Baked pies freeze perfectly; reheat them in a hot oven for a few minutes and top with egg butter for an after-school snack with real staying power.

Nutrition (estimated, per serving)

• Calories: 240 kcal
• Protein: 8g
• Fat: 10g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 4g
• Sodium: 330mg