Karelian Pies are Karjalanpiirakka

The first written information about these pies dates back to 1686. The savory pastry has a thin, crispy rye crust. You can imagine these crispy pies being baked in a wood fired oven, full of nutrient-dense grains or mashed root vegetables that would sustain and nourish through the dark and cold winters. Today, these pies are considered to be such an essential part of the Finnish culture that they have gotten the European Traditional Specialty Guaranteed protection status.

History of the Karelia Region

The karjalanpiirakka has its origins in Karelia, a region that was first inhabited around 9,000 years ago. Today the region is divided between Finland and Russia. The Karelians possess a rich and original folkloristic heritage. In fact, most of the Kalevala songs, which make up Finland's National Epic, are of Karelian origin.

The survival of the Karelian cultural traditions has been difficult due to where they settled several thousand years ago. Their homeland is at the center of the dividing line between Finland and Russia, which also became the dividing line between the East and the West. The region was the primary northern trade route between Germany and Russia during the middle ages and was also the front line of many disputes between Russia, Sweden, Germany, and Denmark. This line has moved back and forth over the last several millennia disturbing and displacing Karelians throughout history, most recently in World War II.

During World War II, the Soviet Union attacked Finland in November 1939 and started what would be known as the Winter War. Russian soldiers numbering 460,000 crossed the Finnish border into the Karelia Region in Finland.

Some important facts on the Winter War include:

Why? There is a 1,300 kilometer border between Russia and Finland. If the Germans took Finland during World War II, this would put Germans dangerously close to the Red Army's stronghold. After Finland refused to give up land at the Soviet Union's request, they attacked. The Soviet Union wanted to absorb all of Finland in order to "buffer" it's stronghold and help protect the Soviet Union.
Finland had gained independence from Russia only two decades earlier. Stalin believed Finland’s 3.5 million people would put up little or no opposition. According to some bad intel, they would even welcome the Soviets as liberators. With apparently no idea of what lie in front of them, the first divisions rolled into Finland carrying musical instruments for a celebration.
Soviet troops were ill prepared for the extreme winter conditions. Thousands of Red Army troops were shivering in "rat holes", freezing and starving to death.
Meanwhile, Finnish soldiers on skis delivered unpredictable raids and sniper fire, creating an impression that the forest itself wanted the Red Army dead. Tales of Finnish snipers have become legend, none more so than that of five-foot-three Simo Häyhä, a.k.a. the White Death, who’s credited with at least 500 kills.
More than a David and Goliath contest, the Winter War became a fight over the organization of society, of totalitarianism versus democracy.

The war lead to the Moscow Peace Treaty, which required Finland to give up 10 percent of its cultivated land which included parts of Karelia and Finland’s second largest city at the time, Vyborg. The Winter War was a bitter battle. It nevertheless strengthened the country’s national self-esteem and cohesion.

Nearly 450,000 refugees were evacuated from Karelia to Finland. The Finnish government tried to secure a life for them similar to what they had to leave behind, including houses and land. They brought their cultural traditions and food, including the Karelian Pie which has become one of the most popular foods in all of Finland.

The Original Fillings

The original fillings were barley or other cooked grains. When potato cultivation began in Finland at the end of the 1720s, this also became a popular filling.

The Most Popular Filling Today

Thanks to trade, rice arrived in Finland in the 17th century, but it was only within reach of the wealthiest. It wasn't until the 19th century when it was exported to the countryside and gradually became accessible to the entire population. Over time, rice became the most popular filling and still is to this day.

Egg Butter - Finland's Greatest Culinary Invention

The pie today is most commonly topped with one of Finland's greatest culinary inventions - egg butter. Which is exactly as it sounds, chopped boiled egg mixed with butter, salt, and dill.

You can find these pies at every supermarket and bakery throughout Finland. Of course, they are always better homemade or by a friend.

Karjalanpiirakka Recipe

I usually need about 2 hours to make these and this recipe makes around 25 pies.

Filling Ingredients

2 dl vettä ¾ cup water
2 dl puuro riisiä 1 cup arborio or sushi rice
8 dl maitoa 3½ cups whole milk
1 tl suolaa 1 tsp salt
2 rkl voita 2 tbsp butter

Pie Dough Ingredients

2 dl vettä ¾ cup + 1 tbsp water
1 tl suolaa 1 tsp salt
3 dl ruisjauhoja 1¼ cup rye flour
2 dl vehnäjauhoja ¾ cup + 1 tbsp wheat flour
1 rkl kasviöljyä 1 tbsp vegetable oil

Post-Bake Butter Wash

3 - 5 rkl sulatettua voita 3 - 5 tbsp melted butter

Egg Butter Ingredients

3 keitettyä kananmunaa 3 hard boiled eggs
2 rkl voita 2 tbsp butter
2 rkl tuoretta tilliä 2 tbsp fresh chopped dill
suolaa maun mukaan salt to taste

Let's Begin with the Rice Porridge Filling!

Add the water and rice to a stock pot (I have a coated non-stick type), bring to a boil. It is not necessary to rinse the rice before cooking.
Let it boil for 2 minutes and then add all the milk. Lower the heat to medium high.
Stir with a wooden fork or spoon and let it boil gently. It may take 15 minutes or so for the milk to start simmering, but it's better to go slow than scorch the milk. You will need to stir the mixture every 3 - 5 minutes in order to prevent any burning. Cook the porridge for about 40 minutes in total.
Season the porridge with salt and butter while it's still hot. Move the porridge to cool. It will continue to firm up after you remove from the heat.

Yay! You now have a pot of delicious rice porridge.

Make the pie dough

Combine salt, rye, and wheat flour until evenly combined.
Pour in the cold water and stir by hand. Once the dough thickens, use your hands to mix.
Add oil and continue to mix with hands. Knead the dough in the bowl about 10 - 15 times. I just fold it on itself inside the bowl to knead.

Shape the dough into circles

Take away 1/3 of the dough and place on a floured work surface. We're going to roll it out to about 1/8" thick. I usually do three rolls with the rolling pin and then lift and turn the dough to make sure it's not sticking to the surface. Add rye flour as needed on the surface to keep it from sticking.
Use a cookie cutter or water glass to cut circles about 3" wide. Stack the circles with rye flour in between so they do not stick to each other. You can be generous here with the amount of rye flour used.
Continue with this process until all of your pie dough has been shaped into circles. Keep them covered with a dish towel so they don't dry out.

Roll the circles super thin, fill, and bake

Preheat oven to 275 C or 525 F. Place two baking sheets nearby on work surface. Sprinkle baking sheets with rye flour and do not line with parchment paper.
Grab one of your dough circles and place on floured work surface. Roll out the circle super thin, almost doubling the circle in size. Again making sure it's not sticking to the surface. Try to keep it in the circular shape.
Find your rice porridge filling. Hopefully it's still relatively warm, it's easier to spread when warm. Spoon about 1.5 Tbsp rice onto the dough and spread to the edges, leaving about 1/4" of dough uncovered around the edge. I like to think of getting the filling about two rice grains thick.
Fold two edges of the dough toward the center, and crimp the edges to make an oval shaped pie.
Move the filled pie to baking sheet.
Bake on the middle shelf of a 275-degree oven for about 8 - 10 minutes. Roll out more pies while the first batch is baking.
When removed from oven, brush with butter and allow to cool on the countertop. Cover with a dish towel while cooling.

Enjoy and share with friends and family

To serve, you can eat immediately out of the oven or if they have been refrigerated, you can pop them in a toaster to heat up. They also freeze well.
You can serve with Egg Butter, combine all ingredients listed above and spoon on top of pies.
You can also top them with more butter, cheese, and ham.
Typically served for breakfast but also as a side or snack.