Karelian Rye Pasties with Egg Butter

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These traditional oval rye-crusted pasties from the Karelia region feature a thin, crispy rye shell filled with creamy rice porridge and are served warm with a rich egg-butter spread. They are a beloved Finnish classic enjoyed as a snack, breakfast, or coffee accompaniment.

Nutrition Facts

Per serving (estimated)

• 390 kcalCalories
• 15 gFat
• 8 gSaturated Fat
• 55 gCarbs
• 6 gFiber
• 3 gSugar
• 10 gProtein
• 380 mgSodium
• 280 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the rye crust

• 1 1/4 cup (150 g) rye flour
• 1/3 cup (50 g) all-purpose flour
• 3/4 cup (180 ml) lukewarm water
• 1/2 tsp salt
• 1 tbsp melted butter

For the rice porridge filling

• 1/2 cup (100 g) short-grain or porridge rice
• 1 1/4 cup (300 ml) whole milk
• 3/4 cup (180 ml) water
• 1/2 tsp salt
• 1 tbsp unsalted butter

For the egg butter topping

• 3 large hard-boiled eggs, peeled
• 4 tbsp (60 g) unsalted butter, softened
• 1/4 tsp salt

Directions

1. Cook the rice filling first: rinse the rice, then combine it with the milk, water, and salt in a heavy saucepan. Bring to a gentle boil, reduce the heat, and simmer uncovered for about 25 minutes, stirring occasionally, until the rice is very soft and the mixture is thick and porridge-like. Stir in the butter and let cool slightly.
2. Make the rye dough: in a bowl, mix the rye flour, all-purpose flour, and salt. Add the lukewarm water and melted butter, then knead briefly until a smooth, soft, and slightly sticky dough forms. Cover and let rest for 15 minutes.
3. Shape the pasties: divide the dough into 8 equal balls (about 45 g each). On a lightly floured surface using a mix of rye and all-purpose flour, roll each ball into a thin oval about 15 cm long and 10 cm wide. Pinch and flatten the edges to form a raised rim about 1.5 cm wide all around.
4. Fill and shape: spread about 1 1/2 tablespoons of the rice porridge in an even layer over the center of each oval, leaving the raised rim exposed. Use floured fingers to gently crimp and smooth the edges.
5. Bake: place the pasties on a parchment-lined baking sheet and bake in a preheated oven at 275°C (525°F) for 12–15 minutes, until the crust is set and lightly crisp at the edges while the rice topping has a pale golden surface.
6. Make the egg butter: mash the hard-boiled eggs with a fork, then blend them into the softened butter with the salt until smooth and creamy.
7. Serve the pasties warm, spreading a generous spoonful of egg butter over each one. They are best eaten the day they are baked.
8. If the crust cracks while shaping, simply patch it with your fingers and a little extra flour; rye dough is forgiving and will seal easily.

Cook’s Notes

• Use genuine Finnish-style rye flour if available, as it gives the authentic deep, slightly sweet flavor and tender crumb.
• The crust is intentionally very thin; do not worry if it looks delicate, it crisps up beautifully in the hot oven.
• Eat the pasties the same day they are baked for the best contrast between the crisp rye shell and soft rice interior.
• Egg butter can be made ahead and refrigerated for up to 2 days; bring to room temperature before serving.
• Traditional Karelian pies are often enjoyed with pickled herring or a thin smear of cold butter alongside the egg butter.

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