Karjalan Pies Recipe

Rye flour: This flour is made from rye grain and gives the crust its distinctive flavor and texture.

All-purpose flour: A versatile flour that helps to balance the texture of the dough.

Salt: Enhances the flavor of both the dough and the filling.

Water: Used to bring the dough together.

Short-grain rice: Essential for the creamy filling, as it becomes tender and sticky when cooked.

Milk: Adds richness to the rice filling, making it creamy and delicious.

When rolling out the dough, make sure to use a light dusting of rye flour on your work surface to prevent sticking. This will help you achieve the thin, even ovals needed for the Karjalan pies. Additionally, when cooking the rice filling, stir frequently to prevent it from sticking to the bottom of the pot and ensure it reaches a thick, creamy consistency.

• rye flour - Substitute with whole wheat flour: Whole wheat flour provides a similar texture and a slightly nutty flavor, though it won't be as robust as rye flour.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can provide a chewier texture, similar to what all-purpose flour offers.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar salty flavor.

• water - Substitute with vegetable broth: Vegetable broth can add a bit more flavor to the dough, though it will slightly alter the taste.

• short-grain rice - Substitute with arborio rice: Arborio rice has a similar starchy quality and texture, making it a good substitute for short-grain rice.

• milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, though it will impart a slightly different flavor.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity and will provide a similar salty flavor.

• Allow the Karjalan pies to cool completely at room temperature before storing or freezing. This prevents condensation from forming, which can make the pies soggy.

• For short-term storage, place the cooled pies in an airtight container. Store them in the refrigerator for up to 3 days. Reheat in a preheated oven at 175°C (350°F) for about 10 minutes to regain their crispiness.

• To freeze the pies, arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 2 hours, or until the pies are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the pies to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, thaw the pies in the refrigerator overnight. Reheat in a preheated oven at 175°C (350°F) for 15-20 minutes until heated through and crispy.

• For an extra touch of flavor, brush the reheated pies with a little melted butter before serving. This will enhance their golden-brown crust and add a rich, buttery taste.

• If you prefer a softer texture, you can also reheat the pies in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, or until warmed through.

• Oven Method:

  1. Preheat your oven to 175°C (350°F).
  2. Place the Karjalan pies on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes until they are warmed through and the crust is slightly crisp.

• Microwave Method:

  1. Place the Karjalan pies on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the Karjalan pies in the skillet and cover with a lid.
  4. Heat for about 3-5 minutes on each side until they are warmed through and the crust is slightly crispy.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Karjalan pies in the steamer basket.
  3. Cover and steam for about 5-7 minutes until they are heated through and soft.

• Air Fryer Method:

  1. Preheat your air fryer to 160°C (320°F).
  2. Place the Karjalan pies in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly and the crust is getting crisp.

• Oven: Used to bake the pies at the specified temperature of 225°C (437°F).

• Mixing bowl: Used to combine the rye flour, all-purpose flour, and salt, and to mix in the water to form the dough.

• Rolling pin: Used to roll the dough into a log and then into thin ovals.

• Knife: Used to cut the dough log into 12 pieces.

• Saucepan: Used to cook the rice in milk with salt until it becomes thick and creamy.

• Spoon: Used to place a spoonful of rice filling onto each dough oval.

• Baking sheet: Used to place the formed pies on for baking.

• Parchment paper: Used to line the baking sheet to prevent the pies from sticking.

• Measuring cups: Used to measure the water and milk accurately.

• Measuring spoons: Used to measure the salt accurately.

Prepare the filling: Cook the rice in milk ahead of time and store it in the fridge. This way, you can quickly assemble the pies when ready to bake.

Uniform shape: Use a rolling pin to ensure each dough oval is evenly thin. This helps them bake uniformly and saves time on adjustments.

Batch process: Roll out all the dough pieces first, then add the filling to each one. This assembly line method speeds up the process.

Preheat efficiently: Preheat the oven while preparing the dough and filling to save time.