Karelian pies are traditionally filled with one of two fillings: leftover mashed potatoes, or leftover sweet-rice porridge.
1. In a bowl, mix all ingredients. The dough will be firm.
2. Shape the dough into a cylinder (shaped like a rolling pin, with diameter approximately 4 cm).
3. Cut slices from the cylinder that weigh about 15 grams each.
4. Use a rolling pin that’s tapered on the ends to roll the slices into thin disks, each with a diameter of approximately 10-15 cm.
5. Put some filling in the center, and fold the sides in, nipping the folds into the traditional wave shape.
6. Bake at 300ºC/575ºF (or higher) for 5-7 minutes.
7. Brush with melted butter before they cool.
8. Store in the refrigerator in airtight containers for up to 10 days.
- The rice pies are filled with a porridge made of 100% sweet rice to 250% milk to 250% water. We buy the rice at our local Vietnamese market.
- The potato pies are filled with mashed potatoes (made as rich or as lean as one likes when it comes to milk, butter, and cream).
- The pies are served with a sauce made of chopped hard-boiled egg mixed with butter. The ratio is to one’s taste. Dado and I usually prefer it light on the butter.
- These little pies are utterly addictive and I can’t decide whether I like the potato ones or the rice ones better. Definitely a must-make!