How To Make Finnish Karelian Rice Pies with Lorraine Elliott

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa offers more protein.

Mix 1 cup of flour, 1.5 teaspoons of salt, 1 cup of plain flour, and 1.5 cups of rye flour in a bowl.

Knead the dough for about 6-7 minutes until smooth, using almost all the rye flour except for about a tablespoon.

Roll the dough into a long sausage shape about 5 centimeters in diameter.

Cover the dough with cling film and a tea towel and let it rest for 1 to 2 hours.

Cut the rested dough into evenly sized pieces, about 36 in total.

Press down one piece to form an oval shape and keep it covered with a tea towel to prevent drying.

Roll the dough thinly using a rolling pin.

Prepare the filling by mixing plain rice, milk, and salt, and optionally add cheese or pesto.

Gather the edges of the dough over the filling and pinch to seal.

Preheat the oven to 280°C (540°F).

Bake the pies in the hot oven for 12 to 15 minutes.

Prepare egg butter by mashing together 6 boiled eggs, 100 grams of softened butter, chives, salt, and pepper.

Dip the baked pies into a butter and water mix for gloss, and optionally brush with butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens