Karelian Pasties (Karjalanpiirakat)
Thin rye cases filled with creamy rice and crimped at the edge. A Finnish classic, best with egg butter.
- Time1 hr 45
- LevelMedium
- Costabout £0.27 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the rice, milk and 1 tsp salt in a heavy pan. Bring to a simmer, then cook very gently for 40 minutes, stirring now and then, until thick like porridge. Leave to cool.
40 min - 2
Mix both flours with 0.5 tsp salt and the water to a firm dough. Rest it for 10 minutes.
10 min - 3
Heat the oven to 240°C (220°C fan). Divide the dough into 12 and roll each piece into a very thin oval, about 12 cm long.
- 4
Spoon a line of cold rice porridge down the middle of each oval, leaving a rim. Fold the long edges in over the rice and pinch the ends to make boat shapes.
- 5
Bake on lined trays for 15 minutes until the edges are dark and the rice is flecked with brown.
15 min - 6
Brush the hot pasties with melted butter and cover with a cloth for 10 minutes to soften.
- 7
Mash the boiled eggs with the soft butter and some pepper. Spread on the pasties to serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.