Traditional Finnish Karelian Pies (Karjalanpiirakat) with Egg Butter (20g Protein)

Published: 8/31/2026

These rye-crust pastries filled with rice porridge are a Finnish national treasure. Fortified with egg whites in the crust and paired with a high-protein munavoi (egg butter), they reach 20g of protein per serving.

Ingredients (10 pies)

• 1 cup (120 g) rye flour (for the crust)
• 1/2 cup (120 ml) water (for the crust)
• 4 egg whites (for the crust)
• 1/2 tsp (3 g) salt (for the crust)
• 1 cup (200 g) rice, cooked into a thick porridge with 2 cups (480 ml) ultra-filtered milk and 1/2 tsp (3 g) salt (for the filling)
• 6 hard-boiled eggs (for the egg butter)
• 1 tbsp (14 g) butter (for the egg butter)
• 1/2 cup (120 g) Greek yogurt (for the egg butter)

Instructions

1. Dough: Mix the rye flour, water, egg whites, and salt. Roll into very thin, paper-like circles.
2. Filling: Spread a thin layer of the rice porridge in the center of each circle.
3. Crimping: Pinch the edges of the dough toward the center using your fingers to create the signature ruffled oval shape.
4. Baking: Bake at 500°F (260°C) for 10–12 minutes until the edges are crisp.
5. Topping: Mash the boiled eggs with the butter and Greek yogurt.
6. Serve each warm pie topped with a generous 2-tablespoon portion of egg butter.

Pro Tips

• Authentic Crust: The rye crust must be rolled out paper-thin to ensure it remains crisp and avoids becoming tough or chewy during the high-heat bake.
• Protein Trick: Using Greek yogurt in the egg butter significantly reduces the fat content while doubling the protein per serving compared to traditional recipes.

See Also

• Authentic Finnish Crepes
• Fluffy Finnish Oven Pancake

Categories: baking, mains, breakfast