To begin, combine rice and milk in a heavy bottomed saucepan over low heat. Stir gently and simmer uncovered for 30–40 minutes, until the mixture thickens into a soft porridge. Stir regularly to prevent burning. Once thickened, season with salt and a touch of butter if using. Set aside to cool.

While the porridge cools, prepare the dough. In a large bowl, mix the rye flour, plain flour, and salt. Gradually add cold water while stirring with your hand or a wooden spoon until a firm but pliable dough forms. Avoid overworking it, rye flour lacks gluten and can become brittle.

Divide the dough into 12 even pieces and roll each into a ball. Keep them covered with a damp towel to prevent drying out. This helps maintain elasticity while you work through the batch.

Lightly flour your surface with rye flour. Roll each ball into an oval, about 15cm long and 2mm thin. The traditional shape is oblong, not round. Work quickly, thin rye dough can dry and crack.

Spoon 1–2 tablespoons of the cooled rice porridge onto the centre of each oval, leaving a 1.5cm border around the edges. Flatten gently with the back of a spoon to distribute evenly.

To shape, lift the long edges of the oval and pinch the sides inward, crimping tightly between your fingers to create the characteristic “waves” along the edge. The filling should remain open and visible in the centre.

Preheat your oven to 275°C (top heat only, if available) or the highest setting with a baking stone or sheet preheating inside. A hot surface ensures

Place the pasties directly on the hot baking stone or sheet. Bake for 10–12 minutes, or until the edges are firm and lightly browned. The filling should remain pale but set.

Meanwhile, make the egg butter. Mash the eggs and softened butter together with a pinch of salt until creamy. Once the pasties are out of the oven, brush the crust lightly with melted butter or cover them with a clean towel to soften.

Serve the Karjalanpiirakka warm, generously topped with egg butter. They pair beautifully with coffee at breakfast, or as a light snack. For a rustic finish, present them on a wooden board with a side of pickled cucumber or lingonberry jam for contrast.