Finnish Foodie from DownUnder

If there is one thing Karelia is known for, it’s Karelian pies. These humble yet delicious pastries, with their thin rye crust and creamy rice filling, are a staple of Finnish cuisine. Though they originate from Karelia, they can be found in supermarkets and cafes all across Finland, enjoyed by people from all walks of life.

I have mentioned before that my father’s side of the family comes from Karelia, which makes these pies extra special to me. They are more than just a traditional Finnish food—they are a connection to my roots, a reminder of the resilience and culture of my ancestors.

Some of my fondest memories involve making Karelian pies with my children when they were little. The kitchen would fill with the comforting scent of warm rice porridge and freshly baked rye crusts as little hands eagerly helped shape and crimp the pies. It was a process that required patience, but it was always worth it.

Their grandmother / mummu, was an absolute master at making Karelian pies. She had the technique down to perfection—the dough rolled out impossibly thin, the rice filling just the right consistency, and the crimping so even it looked effortless. She passed down not only the skill but also the love for this tradition, and I feel lucky to have learned from her.

Even now, every time I eat a Karelian pie, I am transported back to those moments in the kitchen, surrounded by family, tradition, and love.

Begin by preparing the filling. I use Arborio rice for the filling, as it creates a creamy and smooth consistency.

In a saucepan, combine water, salt, rice, and butter.

Bring to a gentle boil, stirring occasionally.

Reduce the heat to low and continue cooking, allowing the rice to absorb the liquid. Gradually add the milk in small amounts, stirring continuously to ensure a smooth and creamy consistency.

Continue stirring until all the milk is incorporated.

Continue cooking the mixture over low heat, stirring often, until it reaches a thick, porridge-like consistency. The rice should be soft and creamy, with no excess liquid remaining. Be sure to stir frequently, especially toward the end, to prevent the rice from sticking to the bottom of the pan. Patience is key here—slow cooking allows the flavours to develop, resulting in the perfect filling.

Once the filling is thick and creamy, remove it from the heat and allow it to cool slightly before using. If you’re not planning to use it immediately, cover the surface. This helps prevent a skin from forming and keeps the texture smooth. The filling should be warm, not hot, when assembling the Karelian pies, as this makes it easier to spread evenly onto the thin rye crusts.

Now that the filling is made and cooling down, it’s time to prepare the pastry dough. This simple yet hearty rye dough is what gives Karelian pies their signature rustic texture and flavour.

In a bowl, combine water, salt, and flour, mixing until a stiff dough forms.

Knead the dough gently until it comes together into a smooth ball.

Refrigerate it for a short while to allow it to rest, making it easier to roll out later. Resting the dough also helps improve its elasticity, preventing it from cracking when shaping the pies.

Once the dough is ready to use, divide it into small portions and roll each one into a ball. On a lightly floured surface, use a rolling pin to flatten each piece into a thin, round shape.

The key here is to roll the dough as thin as possible without tearing it—this ensures the perfect balance between the crisp, earthy rye crust and the creamy filling.

With the rounds prepared, it’s time to add the filling. Spread a thin, even layer of the cooled rice porridge onto each round, leaving a small border around the edges.

This border will be crimped later to create the distinctive pleated shape of the Karelian pie. As you work, you’ll begin to see these little pastries take on their traditional form, a beautiful blend of simplicity and skill.

Now that the filling is spread onto the pastry rounds, it’s time to shape the pies. Take two opposite edges of the dough and gently fold them over the filling, leaving the centre exposed. This will create the signature open-faced look of Karelian pies.

Next, begin crimping the edges by pinching the dough towards the centre.

Use your fingers to create small, even pleats along the entire length of the pastry.

This crimping not only secures the filling but also gives the pies their distinct oval shape.

Work carefully and patiently to ensure the pleats hold their shape.

The goal is to create a slightly raised, ruffled edge that frames the creamy filling. If the dough feels too dry while crimping, lightly dampen your fingers to help shape it more easily.

Once all the pies are shaped, they are ready to be baked until golden and crisp.

At this stage, they already resemble the traditional Karelian pies, with their rustic rye crust and beautifully crimped edges surrounding the smooth filling.

Carefully place the prepared pies onto a baking sheet, ensuring they have a little space between them. Bake them in a very hot oven for about 10 to 15 minutes, or until the rye crust turns crisp and lightly golden. The high heat helps create the perfect contrast between the crunchy edges and the soft, creamy filling.

Once the pies are done, remove them from the oven and immediately cover them with a clean tea towel. This helps to soften the crust slightly, giving the pies their signature texture—crispy on the outside yet tender to bite into.

While they are still hot, prepare a warm mixture of water, milk, and butter in a bowl. One by one, dunk the pies into this buttery bath, allowing them to soak up just enough moisture to become soft and flavourful. Be careful not to leave them in for too long—just a quick dip will do.

After dipping, place the pies onto a wire rack to cool down. The cooling process allows them to settle and develop their perfect texture. Once ready, they are best served warm with a generous spread of butter or traditional Finnish egg butter. They also pair wonderfully with sandwich fillings like smoked salmon, ham, or cheese. However they are enjoyed, these Karelian pies bring warmth and tradition to any table.

Ingredients:

CRUST

• 4 dl (400 ml) water
• 2 tsp salt
• 6 dl rye flour
• 6 dl plain flour
• 50g butter

FILLING

• 6 dl (600 ml) water
• 3 1/2 dl (350 ml) arborio rice
• 1.4 litres full cream milk
• 2 tsp salt
• 2 tsp butter