Karjalanpiirakka (Week 60, Finland)

Written by Published on in Global Vegan Challenge, Main Course

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

  • When making porridge keep a close eye on the rice to ensure it doesn’t burn. You may need to add more vegan milk or water to keep it from burning and ensuring the rice completely cooks.
  • Rye flour is low in gluten and very sticky so it can be difficult to work with. When mixing the dough slowly add the milk in small splashes to ensure you don’t over hydrate it.
  • Karjalanpiirakka is often served with hard boiled eggs and butter. To veganize this, I’ve included an eggy flavored option that uses silken tofu.

Vegan Karjalanpiirakka

Details

Servings

16 to 20 Pies

Prep time

30 minutes

Cooking time

90 minutes

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Ingredients

  • Dough

  • 1 1/2 cup Rye Flour

  • 1/2 cup All Purpose Flour (plus more for dusting)

  • 1/4 teaspoon of Salt

  • Filling

  • 3 cups Vegan Milk

  • 1 cup Rice

  • 1/4 teaspoon Salt

  • Topping (optional)

  • 12 ounces Silken Tofu

  • 1/4 cup Vegan Butter

  • 1/4 teaspoon Turmeric

  • 1/8 Kala Namak Black Salt

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Directions

  • Prepare Dough
  • Mix dry ingredients in a bowl. Slowly add in milk and mix in until it forms a dough. Knead for a 5 minutes or until gluten starts to form.
  • Roll dough into a log, about 1 1/2 inches thick. Slice into even, 1 inch thick pieces.
  • Prepare Filling
  • Add rice, milk, and salt to a pot. Bring pot to a boil then turn down to a low simmer. Allow to simmer on low uncovered, stirring frequently to keep rice from burning. Allow to simmer until it becomes a thick porridge, about 40 minutes to 1 hour. Once finished cover and set aside.
  • Assembly
  • While porridge is halfway through cooking dust a flat surface generously with flour. Take each piece of dough and use a rolling pin to thin out very thinly into an oval shape. Repeat until all pieces are used. Set aside and cover with a towel to keep moist.
  • When porridge is ready, preheat oven to 500F for 10 minutes. Begin assembly by spooning porridge into the middle of the flattened dough and spread evenly. Pull and pinch the dough all around the rice, forming a crimped perimeter around the rice. Place on a parchment lined baking sheet and repeat until all rice or dough is gone. Bake for 10-20 minutes or until dough is completely cooked.
  • Prepare Topping
  • Melt vegan butter then place in a medium sized bowl with turmeric, and black salt. Mix well.
  • Place silken tofu in the bowl and use a fork to crumble and mix until tofu is in lots of little pieces. Set aside.
  • Serve
  • Once karjalanpiirakka is fully cooked remove from oven and serve immediately topped with tofu mixture (optional). Enjoy!

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