Karelian Pasty Rye & Rice Recipe

Pies & Tarts 3 Last Update: Jan 01, 2026 Created: Jan 01, 2026

Serves: 10 People
Prepare Time: 60 minutes
Cooking Time: 15-20 minut
Calories: 150
Difficulty: Medium

Welcome to the definitive guide to making Aland Karjalanpiirakka, the beloved Finnish Karelian pasty! These aren't just any hand pies; they're a taste of Finnish tradition, featuring a thin, crispy rye dough crust cradling a creamy, savory rice porridge filling. Many online recipes might call them "Karelian pies," but we're diving into the authentic "pasty" experience, just as the European Union's Traditional Speciality Guaranteed (TSG) designation describes them.
If you’ve been searching for a recipe for a pasty that delivers the true Finnish style, you've found it. This recipe promises an authentic rye crust, a perfectly creamy rice filling, and that essential finishing touch of rich egg-butter. Whether you’re a seasoned baker or new to working with rye dough, our clear, step-by-step instructions (complete with photos and a video in later sections!) will guide you to Karelian pasty perfection. Get ready to bake something truly special and delicious!

Ingredients

Directions

Make the Rice Porridge Filling from Scratch:
Rinse & Simmer Rice: (Optional: Rinse the short-grain rice under cold water if you prefer less starch, but for creamy porridge, it's fine to skip.) Combine the rice with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 10-12 minutes, or until all the water is absorbed.
Add Milk & Butter: Stir in the 3 cups of milk and 1 tablespoon of butter. Continue to simmer gently, stirring frequently to prevent sticking, for 20-25 minutes. The mixture should become very thick and creamy, with no free liquid visible. A spoon should be able to stand up in it. If it’s too runny, simmer uncovered for a few more minutes. If it becomes too thick, stir in a splash of hot milk.
Season & Cool: Stir in 1/2 teaspoon of salt. Remove from heat and let the porridge cool completely. For best results and easier handling, you can make the porridge 1-2 days ahead and store it covered in the fridge.
Make the Rye Crust from Scratch:
Combine Dry Ingredients: In a large mixing bowl, whisk together the rye flour, all-purpose/bread flour, and 1/2 teaspoon of salt.
Add Wet Ingredients: Pour in the warm water and oil/melted butter. Stir with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
Knead the Dough: Knead for 5-7 minutes until the dough is smooth, pliable, and no longer sticky. It should feel soft and slightly elastic, but not cracking.
Portion & Rest: Shape the dough into a log and divide it into 18-20 equal pieces (about 15-20g each). Roll each piece into a small ball. Cover the dough balls with a clean kitchen towel to prevent them from drying out while you work. Let them rest briefly (10-15 minutes) – this makes rolling much easier.
Roll the Wrappers:
Prepare Surface: Lightly dust your work surface with flour. Remember to keep extra flour minimal to avoid drying out the dough.
Roll Thin Ovals: Take one dough ball at a time (keeping others covered). Using a rolling pin, roll it into a very thin oval, approximately 5-6 inches long and 3-4 inches wide. The dough should be almost translucent in the center.
Keep Covered: As you roll, stack the finished wrappers on a plate and keep them covered with a clean kitchen towel to maintain their moisture.
Fill and Crimp the Pasties (Detailed Shaping Guide):
Preheat Oven: Preheat your oven to a very hot 475-500°F (245-260°C). If your oven maxes out at 450°F, that’s okay – just plan for a slightly longer bake time and position your baking sheet on the upper rack, perhaps using a preheated pizza stone or inverted baking sheet for extra heat.
Prepare Baking Sheet: Line a baking sheet with parchment paper. No need to grease it.
Spoon Filling: Take one rolled oval. Spoon a strip of the cooled rice porridge filling down the center, leaving a clear border of about 1/2 to 3/4 inch on all sides. Don't overfill!
Fold Sides: Carefully fold the long sides of the dough oval toward the center, over the filling.
Crimp the Edges: This is the signature step! Pinch the middle of the folded dough first, then work your way toward each end, using your thumb and forefinger to create small, even "waves" or crimps along the edges. Pinch the tips to form a boat-like shape. If cracks appear at the folds, your dough might be too dry or rolled too thin. If filling leaks, you might have used too much porridge or not left enough border.
Arrange on Sheet: Place the shaped pasties on the prepared baking sheet.
Bake Hot & Finish in Butter-Milk:
Bake: Bake in the preheated very hot oven for 12-15 minutes, or until the edges of the pasties are firm and lightly browned, and the filling is just tinged with a slight golden color.
Prepare Dip: While the pasties bake, gently warm 1/4 cup milk and 2 tablespoons butter together in a small saucepan until the butter is melted. Do not boil.
Dip & Soften: Immediately after removing the pasties from the oven, quickly dip each hot pasty into the warm butter-milk mixture, or brush generously.
Cover to Soften: Stack the dipped pasties on a tray or plate and cover them completely with a clean kitchen towel. This crucial step softens the rye crust and locks in moisture and flavor. Let them steam and soften for at least 10-15 minutes before serving.
Make the Egg-Butter:
Combine: In a small bowl, mash the finely chopped hard-boiled eggs with 1/4 cup softened butter and a pinch of salt until well combined and creamy.

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Calories (per pasty, without egg-butter)

~120-150 kcal

Carbohydrates

~18-22g

Protein

~3-4g

Fat

~5-7g

Additional Information

120-150 kcal Carbohydrates: ~18-22g Protein: ~3-4g Fat: ~5-7g Additional Information: These small hand pies are surprisingly satisfying, thanks to the fiber-rich rye flour and creamy rice.
These small hand pies are surprisingly satisfying, thanks to the fiber-rich rye flour and creamy rice.
The traditional recipe is quite buttery, especially with the finishing dip and optional egg-butter, which contributes to its rich flavor and texture.
Portion sizes are small, making them a delightful snack or part of a larger meal.

Recipe Success Tips

Ingredient Substitutions & Variations

Dairy-Free Version: For the rice porridge and dipping mixture, you can swap whole milk for unsweetened oat milk or another plant-based milk. Use plant-based butter instead of dairy butter. Be aware that the flavor and richness might be slightly different.
Rice Options: While short-grain rice (Arborio, sushi rice) is ideal for its creamy texture that clings together, long-grain rice (like basmati or jasmine) doesn't behave the same way; it tends to be drier and less cohesive, making the filling harder to work with. Brown rice also alters the texture and flavor significantly and isn't traditional.
Gluten-Free Note: Authentic Karelian pasties rely heavily on rye flour. If you experiment with gluten-free flour blends, the crust will become much more fragile and challenging to roll and crimp. This would be a significant departure from the traditional recipe.
Potato Filling: To make a potato version, you can swap the rice porridge for the same amount of buttery mashed potatoes (seasoned well with salt and pepper); the shaping and baking stay exactly the same. This is a common and delicious variation.
Historical Fillings: Historically, other fillings like barley or even carrots were used, reflecting regional availability. These are less common today but show the versatility of the pasty concept.
Lighter Version: If you want to slightly reduce the richness, you can use 2% milk for the porridge and dipping. You could also slightly reduce the butter in the porridge and dipping, but be aware it will impact the traditional creamy texture and flavor.

Cultural Variations

"Pasty" vs. "Pie": While often translated online as "Karelian pie," the official English term, referencing its EU Traditional Speciality Guaranteed (TSG) status, is "Karelian pasty" (Karjalanpiirakka). This distinguishes it from sweet dessert pies and emphasizes its savory, hand-held nature.
Rye Content: True Finnish style dictates that at least 50% of the flour in the crust must be rye, not just white flour. This gives the pasties their distinctive flavor and texture. Using only light rye will result in a lighter color and slightly different crumb than the traditional medium/dark rye.
Serving Traditions: While our recipe focuses on the classic rice filling, the concept of a savory filling in a rye crust has deep roots in the Karelia region, adapting to local ingredients over centuries.

Make-Ahead & Storage Instructions

Make-Ahead Options:
- Porridge: The rice porridge filling can be made 1–2 days in advance and stored covered in the refrigerator.
- Dough: The kneaded rye dough log can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 day. Let it come to room temperature for easier rolling.
- Shaped, Unbaked Pasties: Shaped but unbaked pasties can be arranged on a parchment-lined tray, covered loosely with plastic wrap, and chilled for a few hours. Bake directly from the fridge.
Storage of Baked Pasties:
- Baked Karelian pasties are best enjoyed fresh, but they can be stored at room temperature for up to 1 day, covered with a clean towel to prevent drying.
- For longer storage, refrigerate in an airtight container for up to 3-4 days. Stacking them with parchment paper in between can help prevent sogginess.
Freezing:
- Baked pasties freeze beautifully! Once completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container, layered with parchment paper, for up to 2-3 months.
- You can also freeze unbaked, shaped pasties. Freeze them solid on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes to the baking time.
Reheating Tips:
- From Refrigerated: Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through and the crust is slightly crisp.
- From Frozen: Reheat in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and the edges are crisp. Covering them lightly with foil for the first half of reheating can prevent over-browning.
- Quick Pan Reheat: For a softer crust, you can quickly reheat them in a dry pan over medium heat for a few minutes per side, or with a tiny bit of butter for added richness.

Frequently Asked Questions

Recommended Kitchen Tools

Time-Saving Tools & Ingredients Making Karelian pasties from scratch is a labor of love, but a few smart tools can make the process smoother and quicker, especially when you're aiming for that perfect, thin crust and consistent shape.

Digital Food Scale

Problem: Achieving the right dough consistency and portion sizes for your pasties can be tricky. Eyeballing measurements often leads to inconsistent results, with some pasties being too thick or too small, and the dough not stretching as it should.
Agitate: Inconsistent dough portions mean some pasties bake unevenly, and you might end up with too much or too little filling for your wrappers, leading to frustration and wasted effort.
Solution: A digital food scale allows for precise measurement of ingredients, especially flour and water for the dough, and helps you portion the dough into perfectly equal pieces. This ensures uniform pasties that cook evenly and makes rolling much easier.

Pastry Scraper or Bench Scraper

Problem: Working with dough, especially a rye dough that can be a bit sticky, often results in floury hands and a messy workstation. Dividing dough into small, equal portions can also be awkward with just a knife.
Agitate: Sticky dough clinging to your hands and counter slows you down and makes the delicate shaping process more challenging, potentially leading to overworked dough or uneven pasties.
Solution: A pastry scraper (also known as a bench scraper) is invaluable for cleanly dividing dough, scraping up sticky bits from your work surface, and transferring ingredients. It keeps your hands cleaner and makes portioning the dough into consistent pieces a breeze.

Quality Rolling Pin

Problem: Achieving the paper-thin, oval shape for Karelian pasty wrappers requires a lot of rolling. A small, flimsy, or sticky rolling pin can make this step arduous and frustrating, leading to uneven thickness or torn dough.
Agitate: Struggling with a poor rolling pin can quickly tire you out, make it difficult to get the dough thin enough, and result in pasties with thick, chewy crusts instead of the desired delicate texture.
Solution: Invest in a sturdy, smooth rolling pin (a French-style tapered pin or a heavy wooden rolling pin works wonderfully). A good rolling pin allows for even pressure and smooth gliding, making it much easier and faster to roll out those thin, consistent oval wrappers.

Calories per Ingredient

Click any ingredient for detailed nutritional information:

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Karelian Pasty Rye & Rice Recipe