Fishermen and lumbermen in Finland often took these pastries for lunch. They may be filled with the rice pudding filling or even mashed potatoes.

20 servings 

Ingredients for Karjalanpiirakat

3/4 cup water
1½ teaspoons salt
1¼ cups rye flour
3/4 cup white flour
Rice Pudding Filling
3 tablespoons melted butter

Recipe preparation for Karjalanpiirakat

Combine the water, salt and flours in a large bowl. Mix well until a smooth dough forms. Shape the dough into a log about 2 inches in diameter. Cut into 20 equal portions. Shape the portions into flat cakes and roll out to a thin circle. Set aside, but do not stack on top of each other or they will stick together. Place 1½ tablespoons of the Rice Pudding Filling on half of each circle. Fold up the other side and pinch the edges to seal. Place on a nonstick baking sheet. Brush with the melted butter. Bake at 475 degrees for 5 to 7 minutes or until golden brown.

Ingredients for Rice Pudding Filling

3/4 cup rice 
1/2 teaspoon salt
1½ cups water
3/4 cup hot milk
1/4 cup butter
1 egg, beaten

Recipe preparation for Rice Pudding Filling

Bring the rice and salted water to a boil in a saucepan; stir. Reduce heat to low and cook, tightly covered, until the water is absorbed. Add the milk. Simmer until the milk is absorbed. Add the butter and the egg gradually, stirring well.