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Karelian Pies with Egg Butter

Spoiler alert: these ain't vegan. It's a special day for the hubs though. Years ago, we visited Finland and he fell in love with this as a breakfast treat, and I figured, why not try to finally recreate for him?

The reason is, this dough is difficult. I need a lot more practice. The flavor is definitely there, but the dough could be a bit thinner and better formed.

Source: | Makes: 8 | Time: 2 hrs

Changes: used plant-based milk and vegan butter, because that's what I keep on hand.



1 cup water

1/2 cup uncooked #rice

1 cup plant-based milk



1⁄4 cup water

1/2 tsp salt

1/2 cup rye flour

2 tbsp all-purpose flour

Egg Butter

1⁄4 cup vegan butter, at room temperature

1 hard-boiled egg, chopped

1 pinch fresh ground white pepper (optional and I did it)

1 pinch ground ginger (optional and I did it)


Just a note that I did a decent amount of prep the night before on this one. Specifically I cooked the filling and made the butter ahead of time. I wanted the pastries to be as fresh as possible since it's a special treat.

In a saucepan combine the water and rice. Bring to a boil. Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.

Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy. Remove from heat and let it cool at bit before you start the pastries.

Preheat oven to 450°F

In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough. Shape the dough into a log and cut into 8 portions and shape each into a round.

On a lightly floured board, roll out each round into a 6-inch circle. Spread about 3 tablespoons of filling evenly on each round.

Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.

Place on the prepared baking sheet.

In a small bowl, melt some butter and brush on the pastries. Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.

Remove from the oven and brush again, if you want. I think they're just fine without this step when you add the egg butter. In any case, let them cool to room temperature before enjoying with our without the egg butter.

While they cool, make the egg butter. In a small bowl, cream the butter. Stir in the eggs and seasoning.

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