Finnish Karjalanpiirakka (Karelian Pasty)

Karjalanpiirakka or Karelian pasties are a traditional Finnish pastry from the region of Karelia. They are typically made with a rye crust and filled with a rice porridge or mashed potato filling. Once baked, they are traditionally brushed with melted butter mixed with milk called "voisilmä," which translates to "butter eye." Below are detailed instructions for making traditional rice-filled Karjalanpiirakka.

Ingredients

For the Crust:

• 150 ml (about ⅔ cup) water
• 1 tsp salt
• 150 ml (about ¾ cup) rye flour
• 100 ml (about ½ cup) all-purpose flour (or wheat flour)

For the Rice Porridge Filling:

• 150 ml (about ½ cup) short-grained rice (like sushi rice)
• 500 ml (about 2 cups) water
• 250 ml (about 1 cup) milk
• 1 tsp salt

For the Voisilmä (Butter Milk Mixture):

• 100 ml (about ½ cup) milk
• 50 g (about ¼ cup) butter

Instructions

Making the Rice Porridge Filling:

1. Rinse the rice until the water runs clear.
2. In a medium-sized pot, combine the rinsed rice, water, and 1 tsp of salt. Bring to a boil over medium-high heat until the rice absorbs most of the water.
3. Add the milk to the pot and reduce the heat to low. Simmer, stirring occasionally, until the rice porridge becomes thick and creamy, which should take about 45 minutes. Allow the porridge to cool thoroughly.

Making the Dough:

1. Dissolve the salt in 150 ml of water in a mixing bowl.
2. Mix the rye flour and all-purpose flour together in a separate bowl.
3. Gradually add the flour mixture to the salted water, stirring until a dough forms.
4. Knead the dough until smooth and elastic, for about 5-10 minutes.
5. Divide the dough into 8 equal pieces and roll each piece into a ball. Cover them with a damp cloth and let rest for about 10 minutes.

Assembling the Karjalanpiirakka:

1. Preheat your oven to 250°C (about 480°F).
2. On a lightly floured surface, roll each ball of dough into a round disk, about 10-15 cm (4-6 inches) in diameter. The edges should be thinner than the centre.
3. Place a few tablespoons of the cooled rice porridge filling onto the centre of the round disk. Spread the filling evenly, leaving a 2 cm (about 1 inch) border around the edges.
4. Pinch or crimp the edges of the dough together to form a border around the filling. Traditionally, the edges are folded over the filling in a "pleated" fashion until the filling is enclosed except for a small part exposed in the center. The final shape should be oval or round with a crimped edge.

Baking the Pies:

1. Place the filled pasties on a baking sheet lined with parchment paper.
2. Bake in the preheated oven for about 10-15 minutes, or until the edges turn slightly golden.
3. While the pasties are baking, prepare the voisilmä by melting the butter in a small saucepan and then adding the milk. Heat until warm.
4. Once the pasties are done baking, remove them from the oven and immediately brush them generously with the voisilmä mixture. This helps keep the crust tender and adds flavor.
5. Cover the pasties with a clean kitchen towel and let them rest for about 10 minutes. This makes the crusts soft and pliable.

Serving

Karjalanpiirakka are typically served either warm or at room temperature. A traditional accompaniment is egg butter (munavoi), which is a mixture of hard-boiled eggs and softened butter seasoned with a bit of salt. Another excellent pairing is with a slice of cheese or smoked salmon.

Enjoy your Karjalanpiirakka as a snack or part of a Finnish breakfast or lunch spread!