Karelian Pies (Karjalanpiirakka) with Egg Butter Substitute
Traditional Finnish pies made with a rye crust and rice porridge filling, served with a creamy dairy-free egg butter substitute.
45m prep + 30m cook4 servings
Contains wheatNUTS-free
220 cal|5g protein|40g carbs|5g fat|3g fiber
Ingredients
- 1 cup Rye Flour
- 1/2 cup All-Purpose Flour
- 1/2 cup Water
- 1/2 teaspoon Salt
- 1/2 cup Rice
- 2 cups Dairy-Free Milk
- 2 tablespoons Dairy-Free Butter
- 1/4 teaspoon Turmeric
- 1/4 teaspoon Black Salt (Kala Namak)
Instructions
- 1Prepare the crust: Combine rye flour, all-purpose flour, water, and salt. Knead into a smooth dough. Let rest for 30 minutes.
- 2Prepare the rice porridge: Cook rice in dairy-free milk until soft and creamy. Stir in dairy-free butter and salt.
- 3Preheat oven to 450°F (230°C).
- 4Roll out the dough thinly and cut into small circles.
- 5Spoon rice porridge onto each circle and fold the edges to create a pie shape.
- 6Bake for 25-30 minutes, or until golden brown.
- 7Prepare the 'egg butter' substitute: Melt dairy-free butter in a pan. Stir in turmeric (for color) and black salt (for eggy flavor).
- 8Serve the pies warm with the 'egg butter' substitute.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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