ESBrewer
Well-Known Member
This is a very simple and traditional Finnish pie recipe. These pies date back to 17th century and were first baked in Karelia, the region now located on both sides of the border between Finland and Russia. They can be filled with porridge/pudding (made out of either rice or barley) or mashed potato. The early versions probably used barley, but I'm going to demonstrate the process with rice.
Rice pudding
2 cups water
1.7 cups pudding rice
6.3 cups milk (should contain some fat)
1 tsp salt
1 or 2 eggs
Boil rice in water until water is absorbed by rice. Add milk and boil gently for about 20 min while mixing regularly to prevent the porridge from sticking to the bottom of the pot. This should result in a relatively thick porridge. Session with salt and let cool down, then add the egg(s).
(cooking the porridge, not quite ready yet)
Dough
1.25 cups water
1 tsp salt
2 tbsp vegetable oil
2.5 cups rye flour (fine)
0.45 cups wheat flour
Mix all ingredients until a homogeneous dough is formed. Then roll out the dough with some rye flour to form a 4-5mm thick layer. Cut out round discs (about 30pcs) using a small drinking glass or equivalent.
Store the discs covered to prevent drying. Then roll out the round discs to form thin oval discs, use flour.
Spread some rice porridge in the middle of the discs. Then form pies by making grooves with your forefingers or whatever fingers as shown in the pictures and the video. This takes some practise but you will learn it quickly.
Bake the pies for about 15 min at 250-300C. Then spread melted butter all over the surface of the hot pies and cover with a cloth. The pies are going to absorp the butter and they become softer and tasty.
A traditional way to serve Karelian pies is with soft butter that is mixed with well boiled and cut eggs to form a paste as seen here:
https://www.kotikokki.net/reseptit/nayta/27030/Munavoi/
Rice pudding
2 cups water
1.7 cups pudding rice
6.3 cups milk (should contain some fat)
1 tsp salt
1 or 2 eggs
Boil rice in water until water is absorbed by rice. Add milk and boil gently for about 20 min while mixing regularly to prevent the porridge from sticking to the bottom of the pot. This should result in a relatively thick porridge. Session with salt and let cool down, then add the egg(s).
(cooking the porridge, not quite ready yet)
Dough
1.25 cups water
1 tsp salt
2 tbsp vegetable oil
2.5 cups rye flour (fine)
0.45 cups wheat flour
Mix all ingredients until a homogeneous dough is formed. Then roll out the dough with some rye flour to form a 4-5mm thick layer. Cut out round discs (about 30pcs) using a small drinking glass or equivalent.
Store the discs covered to prevent drying. Then roll out the round discs to form thin oval discs, use flour.
Spread some rice porridge in the middle of the discs. Then form pies by making grooves with your forefingers or whatever fingers as shown in the pictures and the video. This takes some practise but you will learn it quickly.
Bake the pies for about 15 min at 250-300C. Then spread melted butter all over the surface of the hot pies and cover with a cloth. The pies are going to absorp the butter and they become softer and tasty.
A traditional way to serve Karelian pies is with soft butter that is mixed with well boiled and cut eggs to form a paste as seen here:
https://www.kotikokki.net/reseptit/nayta/27030/Munavoi/
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