Karjalanpiirakka (Karelian Pies)

In spite of the fact that I grew up with Finnish heritage and my husband is also half Finn, I didn't really experience piirakka (pe-e'-rak-ka) until I was well into adulthood. These are generally a savoury-salty treat, made with rye dough and filled with rice pudding. The traditional topping is egg butter, but I often use jam to sweeten things up. Of course, these are best served with a cup of strong Finnish coffee, but they make a great pack-along snack for winter adventures.

Everyone has their own favourite recipe for making rice pudding, so feel free to use what works best for you. If I'm making rice for dinner, I'll make extra to use for rice pudding, adding milk to the cooked rice the next day. I like to use arborio (or Italian short grain) rice and cook it like I'm cooking risotto so that it's nice and creamy. This means testing the rice while cooking until it's the right texture - you may need more or less milk than what's noted below.

Karjalanpiirakka

Dough
2 cups rye flour
1 cup unbleached flour
1 tsp salt
1/4 cup melted butter
1 cup cold water

Mix together the flours and salt. Add the melted butter and water and mix until well combined. Knead for about four minutes and then let rest for at least ten minutes.

Filling
1 1/2 cup arborio or other short grain white rice
2 cups water
3 cups (plus or minus) whole milk
salt and pepper to taste

Rinse rice. Using a deep frying pan or large pot, combine water and rice and simmer together for 10 minutes, stirring frequently. Once water has been mostly absorbed, begin adding milk a half cup at a time, stirring. Keep adding milk until the rice is tender and creamy.

Assembly

1. Preheat oven to 450 degrees F.
2. Shape the dough into a log about 2 inches in diameter. Cut the log into 16 equal pieces. Roll each piece into a thin disc about 6 inches in diameter.
3. Spread a couple of tablespoons of rice pudding onto the disc leaving space around the edges.
4. Fold the dough up over the filling at the middle of the circle, leaving the centre exposed. Pinch it together to give it the classic moccasin shape. Continue pinching to both ends. (See photos below.)
5. Place on an ungreased, or parchment lined, cookie sheet.
6. Brush piirakka with melted butter.
7. Bake for 15-20 minutes until edges start to become golden.
8. While still hot, brush with a little more butter.

Egg Butter Topping
1/4 cup soft butter (not melted)
3 hard boiled eggs
salt and pepper

Mash together (I use a pastry blender) and spoon over top of pies just before serving. Alternatively, top with jam.

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Piirakka make great snacks to pack for adventures. The egg topping doesn't travel well in cold weather, so we opted for blueberry jam for our recent hike to Mazukama falls, stopping in the cedar grove for some tea and a bite to eat.

Karjalanpiirakka are named after an historical province of Finland now divided between Finland and Russia. Karjala, or Karelia, was the site of a Communist utopian settlement that saw many Finnish Canadians from Northwestern Ontario return to the area with plans to build a dream society. Sadly, most disappeared into labour camps -- or worse -- during the 1930's. After the Winter War of 1939-1940 between Finland and Russia, most of Karelia was occupied by Russia and the Finns of the area were displaced.

If you're interested in the connection to Northwestern Ontario history, check out Sheba films' documentary Letters from Karelia.