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Close-up of a homemade Karelian pasty (karjalanpiirakka) with creamy rice filling and a pat of butter on a wooden board.
Erik Lundström

Karelian Pasties – Finnish Rye Hand Pies with Creamy Rice Filling

Karjalanpiirakat, or Karelian pasties, are traditional Finnish rye hand pies filled with creamy rice porridge and served warm with egg butter. They’re rustic, hearty, and surprisingly simple to make at home – perfect as a savory breakfast, snack, or cozy coffee-time bite.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 16 pasties
Course: Breakfast / Brunch, Snack
Cuisine: Finnish
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup (240 mL) uncooked short-grain (risotto) rice
  • 4 cups (1 L) whole milk, plus a splash extra for glazing
  • 2 cups (250 g) rye flour (preferably whole grain)
  • ½ cup (60 g) all-purpose or whole wheat flour
  • 2 tsp salt, divided
  • 3 tbsp butter, melted (for dough)
  • 2–3 tbsp melted butter (for baking sheet and brushing)

Method
 

Make the filling
  1. In a medium pot, bring the rice and 1 cup water to a gentle boil.
  2. Reduce the heat and simmer, covered, for about 10 minutes.
  3. Add 4 cups milk and 1½ teaspoons salt.
  4. Cook on low heat, stirring often, until the rice is very soft and the mixture is thick and porridge-like, about 20–25 minutes.
  5. If it thickens too much, add a splash more milk or water.
  6. Set aside to cool. (The filling should be cool or at room temperature before assembly.)
Prepare the dough
  1. In a bowl, whisk together the rye flour, wheat flour, and 1/2 teaspoon salt.
  2. Stir in the melted butter and about ¾ cup warm water, mixing until a dough forms.
  3. Knead for a minute or two until smooth.
  4. If the dough is crumbly, add a little more water; if it’s too sticky, add a pinch more flour.
  5. Cover with a towel and let rest for 10 minutes.
Divide and roll
  1. On a lightly floured surface, divide the dough into 16 even pieces (about 1½–2 tablespoons each).
  2. Roll each piece into a small ball.
  3. Press or roll each ball into a very thin round, roughly 4–6 inches / 10–15 cm in diameter.
  4. Aim to get them quite thin, especially at the center.
Fill and shape the pies
  1. Place about 1–2 tablespoons of the cooled rice filling in the center of each dough circle, leaving about a ½-inch margin around the edge.
  2. Gently fold the edges up over the filling all the way around.
  3. Pinch tightly with your fingers to make crimped pleats.
  4. Shape each into an oblong “boat” with the filling visible in the middle.
Bake
  1. Preheat the oven to 450°F (230°C).
  2. Lightly grease a baking sheet (or line with parchment).
  3. Transfer the pies to the sheet, spacing them a couple of inches apart.
  4. Brush the tops lightly with melted butter.
  5. Bake for 10–12 minutes, until the crust is just firm and the filling has a few golden spots.
  6. Immediately after baking, brush the hot pies generously with more melted butter to keep the rye crust from hardening.
  7. Let cool slightly before serving.

Notes

Tips:
  • Resting the cooled rice filling before assembling helps prevent soggy dough.
  • The crust can be delicate; flour your hands or work on a smooth board for easy folding. Don’t worry if your first few pies aren’t perfect – rustic pleats are charming!
  • Soften the crust: As soon as they come out of the oven, brush or even lightly dip the hot pies in melted butter (mixed with a tablespoon or two of water) – this ensures the rye never becomes too hard.
  • Storage: These reheat beautifully. Simply warm in a skillet or oven, and enjoy with fresh egg butter each time.
Variations: Swap the filling as desired. For a classic potato version (perunapiirakka), use about 2 cups of buttery mashed potato (seasoned with salt) instead of rice. For a carrot version (porkkanapiirakka), add about 1 cup finely grated carrot to the rice porridge (you can cook the carrot with the rice or stir it in grated). Both bake up exactly like the rice pies – just call it “karjalanpiirakka” with a different filling.