Ingredients for 8-10 pieces


  • 5,3 oz (150 g) short grain rice
  • 10,6 oz (300 g) water
  • 1,75 oz (50 g) unsalted butter
  • 1 l. whole milk
  • salt to taste


  • 3,5 oz (100 g)rye flour
  • 1,75 oz (50 g) all-purpose wheat flour or spelt flour instead
  • 0,1 oz (3 g) salt
  • 2,65 – 3 oz (75 – 85 g) water
  • 0,5 oz (15 g) butter melted
  • + 1,75 oz (50 g) for brushing when taken from oven


  • 4 large boiled eggs
  • 4,25 oz (120 g) unsalted butter at room temperature
  • salt to taste


Make the rice filling.
  1. In a saucepan pour the water, place it over medium heat and let it boil.
  2. Add the rice and cook for 5 minutes. You will notice that it absorbs practically all the water.
  3. Add the butter together with the milk and reduce to low heat. Cook for about 45-50 minutes, stirring from time to time. You should take a smooth, thick texture.
  4. Once the rice is ready, salt to taste, mix and let cool completely before filling the pies.

Pro tip. Remember that the consistency gets thicker while porridge cools down! Soft porridge is easier to spread while stuffing.

Make the dough.
  1. In a bowl, add the rye flour together with the spelt or wheat flour, salt, water and melted butter. Mix with a silicone spatula to get a more or less compact mixture.
  2. Keep working the dough with our hands until we obtain a firm and manageable dough.
  3. Shape a cylinder with it approximately 2 inches (5 cm) in diameter.
  4. With the help of a scraper, cut 8-10 portions.
  5. Sprinkle a surface with flour and start to stretch the discs with a roller until they reach a very thin thickness. The thinner the dough, the crunchier it will be after baking.

Pro tip. Good size for the base disc is approximately under 15 cm. If you use coarse rye flour for your dough or for rolling, you just roll as thin as you can get.

Stuff and bake.
  1. Preheat the oven to 500ºF (260ºC). Line two baking trays with baking paper, set aside.
  2. Stuff with rice mixture, 2 tablespoons or so, leaving a little space around the edge.
  3. To give shape to the pie, fold the dough over the filling and start creating waves from the middle to the ends, helping with your fingers. Place on a tray lined with baking paper.
  4. Repeat the process with the rest of the pies.
  5. Bake for 14-15 minutes, they should acquire a slightly golden and crunchy aspect.

    Pro tip. Oven can be hot as hell. Pies are traditionally baked in wood oven where the temperature can be more than 300ºC.

    While we bake the pies, prepare the egg butter.
    1. Cut the boiled egg into very small squares and mix with the butter.
    2. Season and set aside.
    Get the cakes out of the oven.
    1. Remove the pies from the oven and brush with melted butter.
    2. Now we have two options, let them temper and cover them with the egg butter or brush them with the butter, cover them with a cloth and let them rest for a while to soften. Then cover with the egg butter and they will be ready to eat.

    Rolled dough ready for stuffing
    Spread the porridge evenly leaving edges (approx. 1,5 cm) that are rolled over the filling and crinkled with fingers by pushing the crust down gently
    Carelian pies ready for hot oven


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