Thin, hand-crimped rye crust cradling creamy rice porridge filling — Finland's most iconic pastry, best enjoyed warm with a generous spread of egg butter (munavoi).
Allergen Warning
Contains: gluten, dairy, eggs
Equipment needed
oven, baking sheet, rolling pin
Cook rice porridge by simmering rice in milk on low heat for 40 minutes, stirring often, then cool
Mix rye flour, all-purpose flour, salt, and water into a firm dough
Divide dough into 20 pieces and roll each into a thin oval, about 15 cm long
Place a spoonful of rice porridge in the center of each oval
Fold the edges up and crimp by pinching the sides with your fingers, leaving the center open
Bake at 250C (480F) for 12 to 15 minutes until lightly browned
While hot, brush generously with melted butter
Mash hard-boiled eggs with soft butter to make munavoi, spread on warm pies
Storage Instructions
Store at room temperature for 1 day. Refrigerate up to 4 days. Freeze for 3 months — reheat from frozen in oven at 200C for 10 minutes. Best served warm with egg butter (munavoi).
Cultural Context
One of Finland's national dishes, originally from Karelia. Protected as a Traditional Specialty Guaranteed (TSG) by the EU since 2003. Must be hand-crimped with a thin rye crust and rice porridge filling to earn the official designation.