How to make Karelian pies? | Finnish food culture | Finnish traditional food

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a high-protein grain alternative.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal serves as a binding agent in baking.

Cook 3 deciliters of rice in 5 deciliters of water until absorbed, about 5-10 minutes.

Gradually add 1.5 liters of milk to the rice and cook for an hour, stirring regularly to prevent burning.

Mix 5 deciliters of cold water with 1 tablespoon of salt.

In a bowl, combine 4 deciliters of wheat flour, 9 deciliters of rye flour, and 2 tablespoons of melted butter.

Mix the dough by hand until stiff, adjusting flour as needed.

Roll out the dough to a thickness of half a centimeter, then cut into round pieces.

Roll each piece to about 1 millimeter thick.

Spread the rice porridge filling on the dough discs and fold the edges over to seal.

Preheat the oven to 300°C (572°F).

Bake the pies for 10-15 minutes until browned on the bottom.

Immediately grease the baked pies with a mix of melted butter and hot water.

Prepare egg butter by mixing chopped hard-boiled eggs with 100 grams of room temperature butter, 1/4 teaspoon salt, and parsley.

Salt the white fish with sugar, coarse salt, and dill, and let it sit for 2-3 hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens