Karjalan Pies Recipe

Rye flour: This is the main ingredient for the dough, giving the pies their distinctive flavor and texture.

Water: Used to bind the dough together.

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

Short-grain rice: Provides the creamy texture for the filling.

Milk: Cooks with the rice to create a rich, creamy filling.

When preparing the dough for Karjalan pies, ensure that you knead it thoroughly to achieve a smooth and elastic texture. This will make it easier to roll out and shape into circles. Additionally, when cooking the rice mixture, stir constantly to prevent it from sticking to the bottom of the pan and to achieve a creamy consistency.

• rye flour - Substitute with whole wheat flour: Whole wheat flour can provide a similar texture and nutritional profile, though the flavor will be slightly different.

• water - Substitute with vegetable broth: Vegetable broth can add a bit more flavor to the dough compared to plain water.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral content and 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 unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free option, though it will slightly alter the flavor.

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

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

• For short-term storage, place the cooled pies in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator, where they will stay fresh for up to 5 days.

• To freeze the pies, arrange them in a single layer on a baking sheet. Make sure they are not touching each other. Place the baking sheet in the freezer for about 1-2 hours, or until the pies are frozen solid. This step prevents the pies from sticking together when stored.

• Once the pies are frozen, transfer them to a freezer-safe container or a resealable plastic bag. Label the container or bag with the date to keep track of their freshness. The pies can be stored in the freezer for up to 3 months.

• When you're ready to enjoy the frozen pies, preheat your oven to 180°C (350°F). Place the frozen pies on a baking sheet and bake for 10-15 minutes, or until they are heated through and the crust is crispy.

• Alternatively, you can reheat the pies in a microwave. Place a few pies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, or until heated through. Be cautious, as the crust may not be as crispy as when reheated in the oven.

• If you have leftover rice mixture, store it separately in an airtight container in the refrigerator for up to 3 days. You can use it to make more pies later or enjoy it as a side dish.

• For an added touch of flavor, brush the reheated pies with a little melted butter or olive oil before serving. This will give them a delightful shine and enhance their taste.

• To maintain the best texture and flavor, avoid refreezing the pies once they have been thawed and reheated.

• Oven Method: Preheat your oven to 180°C (350°F). Place the Karjalan pies on a baking sheet lined with parchment paper. Cover them lightly with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes until they are warmed through and the crust is slightly crispy.

• Microwave Method: Place the Karjalan pies on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Be cautious not to overheat, as this can make the crust chewy.

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

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steaming basket over the pot and arrange the Karjalan pies in the basket. Cover with a lid and steam for about 5-7 minutes until they are heated through. This method helps retain moisture and keeps the pies soft.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the Karjalan pies in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give you a nice, crispy crust.

• Mixing bowl: Use this to combine the rye flour, water, and salt to make the dough.

• Rolling pin: This will help you roll out the dough into thin circles.

• Cookie cutter: Use this to cut the rolled-out dough into small, uniform circles.

• Saucepan: Cook the rice with milk and salt in this until the mixture thickens.

• Wooden spoon: Stir the rice mixture as it cooks to prevent it from sticking to the bottom of the saucepan.

• Baking sheet: Place the formed pies on this for baking.

• Parchment paper: Line the baking sheet with this to prevent the pies from sticking.

• Oven: Bake the pies in this at 200°C (390°F) until they are golden brown.

• Pastry brush: Optional, but useful for brushing the pies with melted butter after baking for extra flavor.

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

Uniform shape: Use a cookie cutter to cut the dough into circles. This ensures all pies are the same size and bake evenly.

Batch baking: Make a large batch of dough and filling at once. Freeze the extra pies for a quick meal later.

Preheat the oven: Always preheat your oven to save time on baking. This ensures your pies cook evenly and quickly.