The Carelian people are of Finnish origin but living in north-eastern Russia. The dish is the perfect antidote to freezing weather. 


  • Rice porridge filling:

  • 300ml water

  • 300ml round grain rice (full grain)

  • 1.25L milk

  • 3 tsp salt

  • a small chunk of butter

  • Dough:

  • 300ml water

  • 2-3 tsp salt

  • 100-150ml wheat flour

  • 400-500ml rye flour

  • Butter-milk mixture:

  • 150ml whole milk

  • 150 g butter


  • 1.

    Start by preparing the rice porridge.

  • 2.

    Cook rice in water until the water has absorbed. Add milk and salt. Let simmer until the porridge is cooked, for about 30-40 minutes. Add some butter.

  • 3.

    Prepare the dough and pies.

  • 4.

    Mix the ingredients, knead and form the dough into a long roll. Divide it into small pieces and, using a rolling pin, roll them into thin, oval crusts. Fill the centre of each crust with 1.5 -2 tbs of porridge. Fold the edges of the crusts and pinch tightly with your fingers. Bake pies in 225°C oven for 15–20 minutes and dip them in butter-milk mixture. Let sit for a while before serving.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 285kj
  • Fat Total 16g
  • Saturated Fat 10g
  • Protein 5g
  • Carbohydrate 28g
  • Sugar 4g
  • Sodium 409mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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