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Karelian Pie

A comforting and traditional Finnish breakfast pie featuring creamy rice filling, a thin rye crust, and a rich egg butter topping, perfect for Christmas and family gatherings.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 4 hours 15 minutes
Servings: 36 pieces
Course: Breakfast, Brunch
Cuisine: European, Finnish
Calories: 95
Ingredients Method Notes

Ingredients
  

For the Rice Filling
  • 1 1/4 cups arborio or sushi rice
  • 1 1/2 cups water
  • 1.1 liters (about 4 3/4 cups) whole milk
  • 1 1/2 tsp salt
For the Rye Crust
  • 1 cup water
  • 1 1/2 tsp salt
  • 1 cup plain all-purpose flour
  • 1 1/2 cups rye flour plus about 3/4 to 1 cup more for rolling
For the Egg Butter (Munavoi)
  • 6 large eggs
  • 100 g (3.5 oz, 7 tbsp) unsalted butter softened
  • 2 tbsp finely chopped fresh chives or finely chopped red onion
  • Salt and freshly ground black pepper to taste
For Glazing
  • 2 cups water
  • 50 g (1.7 oz, 3 1/2 tbsp) unsalted butter

Method
 

Preparation
  1. Rinse the rice first, then boil it in 1 1/2 cups water for about 10 minutes.
  2. Add the milk and cook it slowly over low heat for about 30 minutes, stirring often, until the mixture becomes very thick and creamy.
  3. Stir in the salt at the end, then set it aside to cool.
Make the Rye Dough
  1. Stir the salt into the all-purpose flour, then add the water.
  2. Mix in the rye flour a little at a time until a dough forms.
  3. Knead it briefly, then shape it into a log about 2 inches across.
  4. Wrap it well, cover with a damp tea towel, and let it rest for 2 hours.
Make the Egg Butter
  1. Boil the eggs for 5 minutes so they are soft-set, then cool them in cold water.
  2. Peel and chop them roughly.
  3. Mash the eggs with softened butter and chives, and season with salt and pepper.
  4. Keep the egg butter at room temperature so it stays easy to spread.
Roll, Fill, and Pleat the Pies
  1. Preheat the oven to its highest setting, up to 536°F (280°C), and line a baking tray with parchment paper.
  2. Cut 18 pieces from half of the dough log, keeping the rest covered.
  3. Roll each piece into a very thin oval on a well-floured board, using extra rye flour as needed.
  4. Spoon a mound of cooled rice porridge into the center, fold in the narrow ends, and pinch the long sides up in pleats to form a boat shape.
Bake and Glaze
  1. Bake the pies in batches for 12 to 15 minutes until the crust is crisp and brown flecks appear on the rice.
  2. Meanwhile, bring the water and butter for the glaze to a simmer.
  3. Dip each hot pie in the butter water, or brush it with melted butter for a glossy finish.
Serve and Store
  1. Serve the pies warm with a generous spoonful of egg butter on top.
  2. If you have leftovers, refrigerate them for up to 3 days and reheat them in the oven at 350°F for 8 to 10 minutes.
  3. You can also freeze them for up to 2 months.

Notes

This is a great make-ahead recipe. The rice filling thickens more as it cools, so prepare it beforehand. Karelian pies can be made in large batches for holidays or family gatherings.