Karjalanpiirakka (Karelian Pasty with Egg Butter) 🥧

Method

1. 1

   Make the filling first: simmer rice in milk with salt and butter, stirring, 30-35 minutes until very thick and porridge-stiff. Cool completely — it firms as it chills.

2. 2

   Crust: whisk flours and salt, rub in cold butter to coarse crumbs, add water until a firm dough forms. Knead 5 minutes, rest 20.

3. 3

   Roll very thin (2-3 mm). Cut ~12 cm circles. Spoon a line of rice filling down each diameter — about 1.5 tbsp, flat and narrow.

4. 4

   Shape boats: fold the edge over the filling in a rope-like ridge on both sides, pinching closed, leaving the center strip of filling exposed. Classic Karelian pleats.

5. 5

   Bake 200°C 25-30 min until edges are crisp and the crust sounds dry. Cool on a rack under a towel so the pastries don't snap.

6. 6

   Mash the egg butter: chopped eggs + soft butter + mustard + salt + dill. Serve pastries warm with a generous stripe, thumb-dimple included.