Karelia

Karjalanpiirakka

Name: Karjalanpiirakka
Total time: 2 h
Yield: 12 servings
Cuisine: Finnish
Ingredients: 1 1/4 cups rye flour; 6 tbsp maida (all-purpose flour, plain flour); 150 ml for dough 200 ml for rice water; 3/4 cup short grain rice (sushi rice); 2 1/2 cups milk; 15 g in rice 75 g for egg butter, 15 g for brushing butter; 3 hard boiled egg; 1 tsp salt

Thin rye crusts filled with creamy rice porridge, topped with egg butter. Finland in one bite.

120 minTime

6 gProtein each

mildSpice

The Karelian pasty2 chapters · 1 min read

Make it your way

Grandma's wayFinnish rye pastries filled with rice porridge and topped with egg butter.

The original

212kcalsame

6 gproteinsame

3 gfibresame

120minutessame

Karjalanpiirakka.

Per serving, worked out from the ingredient table.

Ingredients

Rye flour1¼ cups

Maida (all-purpose flour, plain flour)6 tbsp

Water150 ml for dough, 200 ml for rice

Short grain rice (sushi rice)¾ cup

Milk2½ cups

Butter15 g in rice, 75 g for egg butter, 15 g for brushing

Egg3, hard boiled

Salt1 tsp

Method

5 steps

1Simmer the rice in 200 ml water until absorbed, add the milk and cook on low, stirring, 30 to 35 minutes into a thick porridge. Stir in 15 g butter and salt. Cool.
2Mix the rye flour, maida, salt and 150 ml water into a firm dough. Divide into 12 and roll each very thin into ovals.
3Spread 2 tbsp of porridge on each, leaving a border. Fold the edges in and pinch into crimps.
4Bake at 250 C for 12 to 15 minutes, then brush with a mix of melted butter and milk.
5Mash the boiled eggs with the soft butter and salt. Spread on the warm pies.

Serve it like this

Serve warm on a board, egg butter spread on top, with cucumber, tomato and a cup of coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karelia

Karjalanpiirakka

Thin rye crusts filled with creamy rice porridge, topped with egg butter. Finland in one bite.

120 minTime

6 gProtein each

mildSpice

The Karelian pasty2 chapters · 1 min read

Make it your way

Grandma's wayFinnish rye pastries filled with rice porridge and topped with egg butter.

The original

212kcalsame

6 gproteinsame

3 gfibresame

120minutessame

Karjalanpiirakka.

Per serving, worked out from the ingredient table.

Ingredients

Rye flour1¼ cups

Maida (all-purpose flour, plain flour)6 tbsp

Water150 ml for dough, 200 ml for rice

Short grain rice (sushi rice)¾ cup

Milk2½ cups

Butter15 g in rice, 75 g for egg butter, 15 g for brushing

Egg3, hard boiled

Salt1 tsp

Method

5 steps

1Simmer the rice in 200 ml water until absorbed, add the milk and cook on low, stirring, 30 to 35 minutes into a thick porridge. Stir in 15 g butter and salt. Cool.
2Mix the rye flour, maida, salt and 150 ml water into a firm dough. Divide into 12 and roll each very thin into ovals.
3Spread 2 tbsp of porridge on each, leaving a border. Fold the edges in and pinch into crimps.
4Bake at 250 C for 12 to 15 minutes, then brush with a mix of melted butter and milk.
5Mash the boiled eggs with the soft butter and salt. Spread on the warm pies.

Serve it like this

Serve warm on a board, egg butter spread on top, with cucumber, tomato and a cup of coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karjalanpiirakka

Make it your way

Ingredients

Method

Karjalanpiirakka

Make it your way

Ingredients

Method

Make it a meal