Millet Karjalanpiirakka – Karelian Pies are delicious rustic pies with a simple rye crust and rich sweet and savory millet filling.
This post was originally posted in March 2016. I have uploaded the new photos while the main text and recipe remains the same.
As I mentioned a few weeks back, I am currently having a kick on millet. And I am so happy to share the recipe most of you might have never heard of. Ladies and gentleman, please welcome Millet Karjalanpiirakka – Karelian Pies.
Indeed, one year ago I already introduced these delicious rustic pies (with mashed potato filling) on this blog, but since most of you didn’t know me that time yet, I am kindly reminding you that recipe.
Personally, I have always loved a mashed potato filling. Because it just works for my taste buds. You cannot go wrong with potatoes. You know, creamy rich baked potatoes mash (Yes, liberally buttered. And yes, calories do not count here). Then all this goodness is slathered over a delicious thin rye crust. Then baked until golden and brushed again with butter. Yes, please, count me on.
I do not know how these things work, but potatoes and rye crust are fantastic friends!
On the other hand, I have never been a huge fan of Millet Karjalanpiirakka. I mean, I can eat a Millet Karjalanpiirakka once in a while, but if there’s a choice, I will always choose a potato one. Don’t judge me, please. That was the reason I had never made millet pies by myself.
However, this time, I was willing to give this Millet Karjalanpiirakka a try. I was not quite sure how to make the right millet filling since there are lots of options. As that often happens, many families have developed based on the authentic recipe the nuances and carried them throughout the generations. When I asked a friend of mine did she know the secret of the delicious millet filling, she replied…it should be delicious! Well, I kind of figured out on my own. But what she really meant, there’s no one perfect recipe – I should trust my taste buds.
Not a biggie! I always trust them.
Which is why I ended up adding the condensed milk which worked fantastically. Besides, I added a truly Karelian and Finish ingredient – maple syrup:)
These Millet Karjalanpiirakka – Karelian Pies turned out very delicious, and the millet filling is rich, creamy, and slightly sweet thus being a good contrast to the crust. And I probably found out the reason I am not a huge fan of a millet filling. Millet dries out fast compared to the potato one. You can keep the potato karjalanpiirakka for a few days just covered (Or better covered in the fridge), and they will be fine. This does not really work with millet. Being lovely and soft once warm, a few hours later the millet filling starts to develop a crispy crust which won’t really soften once warmed up. I think it’s the nature of the millet and its ability to absorb as much liquid as possible. Try making an overnight millet!
I am still happy I made these delicious Millet Karjalanpiirakka – Karelian Pies.
But next time I’m making potato ones! And you?
Millet of potato filling?
Millet Karjalanpiirakka – Karelian Pies are delicious rustic pies made of a thin rye crust and rich creamy millet filling.
- 1/2 dough as in this recipe
- 2,5 cups water
- 1,5 cups millet
- 1/3-1/2 cup unsweetened condensed milk
- 1 tablespoon maple syrup (or sugar)
- good pinch of salt
- 1 tablespoon butter
- 2 tablespoon sour cream
- Prepare the dough as recommended in the recipe. Remember that the mixture of the rye flour, sour cream, and milk is very tacky (quite hard to work with) and may require a lot of dusting.
- Bring the water to a boil, add the millet, and decrease heat to medium. Cook, stirring, for about 12-15 minutes. If the water evaporates too fast, decrease to a simmering. Also, you may need add a bit more water.
- Ad the condensed milk, salt, and maple syrup, and cook for another 3-5 minutes or until the most of the liquid has been absorbed.
- Off heat. Add the butter and sour cream, cover, and let stand for 10 minutes. Fluff with a fork and continue making the pies as recommended in the given recipe.
- Baked pies brushed with butter, cover with a clean kitchen towel, and leave for 15 minutes.