Finland

For the filling:

• 200 g rice porridge (made with 100 g rice and 500 ml water or milk)
• 100 ml milk
• 1 tbsp butter
• 1/2 tsp salt

For the dough:

• 250 g all-purpose flour
• 100 g rye flour
• 1/2 tsp salt
• 150 ml water
• 2 tbsp vegetable oil

For the egg butter:

• 2 hard-boiled eggs (chopped)
• 100 g butter
• 1/2 tsp salt

• Prepare the filling: In a saucepan, cook the rice with water or milk to create a thick porridge. Stir occasionally to prevent sticking. Once the rice is cooked, add the milk, butter, and salt, and cook for another 5 minutes until creamy. Set aside to cool.
• Prepare the dough: In a large bowl, combine the all-purpose flour, rye flour, and salt. Gradually add the water and vegetable oil, mixing until the dough comes together. Knead until smooth, then divide into 10-12 small balls.
• Roll each ball into a thin oval shape on a floured surface.
• Assemble the pies: Place a spoonful of the rice porridge filling in the center of each dough oval. Fold the edges over the filling to form a triangular shape, pinching the sides to seal the filling inside.
• Bake the pies: Preheat your oven to 225°C (437°F). Place the shaped pies on a baking sheet and bake for 20-25 minutes, or until the dough is golden and slightly crisp.
• Make the egg butter: While the pies are baking, melt the butter in a small saucepan. Stir in the chopped hard-boiled eggs and salt, mixing until smooth.
• Serve: Once the Karjalanpiirakat are out of the oven, brush them with the egg butter while still warm. Serve hot.

Karjalanpiirakat, or Karelian pasties, are a traditional Finnish snack that originates from the Karelia region, shared by Finland and Russia. The pastry is often enjoyed with egg butter, a rich, creamy spread that complements the delicate rice filling. The dish is a beloved comfort food in Finland and is commonly served at gatherings or festive occasions!