Karjalanpiirakka – Karelian Rye Millet Pastry

Karelian rye millet pastry, traditionally known as karjalanpiirakka, is a rustic Finnish specialty made with a thin rye crust and a creamy, buttery millet-based filling.

This post was originally posted in March 2016. I have uploaded the new photos and updated text and recipe.

Hey folks – I hope you’re doing well.

Today, I’m sharing another traditional version of karjalanpiirakka, one of the most prominent Karelian and Finnish food culture. This millet-filled pastry is humble, nourishing, and wonderfully comforting. So, let’s dive into this rustic Karelian rye pastry with a creamy millet filling.

What Is Karjalanpiirakka?

Karjalanpiirakka are traditional open-faced pastries with a thin rye crust and a soft, spoonable filling. While they are most often associated with potatoes today, historically these pastries were filled with various grains.

In Karelian and Finnish cuisine, karjalanpiirakka are considered an everyday staple rather than a festive treat — practical, filling, and made from ingredients that were readily available. Since 2003, Karelian pies have held Traditional Speciality Guaranteed (TSG) status in the European Union, recognizing their cultural and culinary importance.

Why You’ll Love The Karelian Rye Millet Pastry

• Traditional and less common: Millet-filled karjalanpiirakka are an older, more heritage-style variation that feels both rustic and special.
• Beautiful contrast of textures: A thin, earthy rye crust paired with a creamy, gently sweet millet filling.
• Naturally comforting: Simple ingredients come together into something deeply satisfying and nourishing.
• Perfect alongside savoury or sweet: Enjoy them on their own, with butter, or as part of a larger meal.

Karelia, Tradition, and Grain-Based Fillings

I was born in northern Russia, in the region of Karelia, which borders Finland and shares a long, intertwined history with it. Over centuries, this area has been shaped by shifting borders and cultural exchange, resulting in a shared food heritage that spans Finland, parts of Russia, and neighboring regions.

The oldest traditional pasties usually had a rye crust, but the Northern Karelian and Ladoga Karelian variants also contained wheat to improve the quality of the crust.

Before potatoes became widespread, grain-based fillings such as barley, millet, and talkkuna were common in Karelian pastries. Millet, in particular, was valued for its ability to create a soft, creamy filling when cooked slowly with milk and butter. This version reflects those older traditions and offers a slightly sweeter, gentler flavour compared to potato-filled pies.

This millet-filled version reflects those older grain-based fillings and highlights the adaptability of this humble pastry across regions and generations.

I believe the most common variations today are pies with mashed potatoes and millet, and I love both kinds. But in my humble opinion, you cannot really beat a good Karjalanpiirakka – Karelian Pies with Potatoes.

How to Make Karelian Rye Millet Pastry

1. Cook the millet in a mixture of water and milk with salt until tender and creamy, stirring often and adding more liquid if needed. Sweeten lightly to taste, then finish with butter and sour cream and let the filling rest while preparing the dough.
2. Mix the milk (or kefir), sour cream, salt, and rye flour to form a dense, slightly sticky dough. Knead briefly on a floured surface. Divide into pieces, roll thin, fill with the millet mixture, and shape by pinching the edges.
3. Bake at 400°F (200°C) for about 18–20 minutes, until the crust is crisp and lightly golden. Brush generously with melted butter while hot and serve warm.

I hope you like this rustic Karelian rye pastry with millet, and you will give it a try. If you make it, please let me know in the comment section below or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Karjalanpiirakka – Karelian Rye Millet Pastry

Recipe by Ben | Havocinthekitchen

Karelian rye millet pastry with a thin rye crust and creamy millet filling. A traditional Finnish karjalanpiirakka, rustic and comforting.

Course: Savoury BakesCuisine: Finnish, Karelian

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Servings

18-22

servings

Prep time

45

minutes

Cooking time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• Dough:

• about 4 cups (about 500 gr.) rye flour + more, for kneading and dusting

• 3/4 cup (180 gr.) sour cream

• 2/3 cup (166 ml.) milk or kefir

• a pinch of salt
  

• Millet:

• 2 1/2 cups (365 ml.) water

• 1/4 cup (60 ml.) concentrated milk, regular milk or light cream

• 1 1/4 cups (205 gr.) uncooked millet, rinsed

• 1-3 tbsp. (20-60 gr.) sweetened condensed milk, to taste – or substitute 1-2 tbsp. sugar

• a good pinch of salt

• 1-2 tbsp. (15-30 gr.) butter

• 2 tbsp. (30 gr.) sour cream

• Assembling:

• 2-3 tbsp. (30-45 gr.) sour cream

• 3-4 tbsp. (45-60 gr.) butter, melted

Directions

• Millet Filling:
• Bring a pot with water and concentrated (or regular) milk to a boil, add the rinsed millet and salt, and decrease heat to medium-low. Cook, covered, stirring often, for about 12-15 minutes. If the liquid evaporates too fast, decrease it even further. Also, you may need add a bit more water or milk.
• Add the condensed milk to taste. Let it cook uncovered for another 5 minutes or so, until the liquid has been mostly absorbed.
• Off heat. Add the butter and sour cream, mix, cover, and let stand for 10 minutes. Try and add more salt or sugar, if desired.
• Dough:
• In a large bowl mix together the milk (or kefir), sour cream, and salt. Gradually add the flour, starting with 3 cups (360 gr. – you can add them at once). Use a spatula to mix the dough. Then gradually add the remaining flour, but you may need all 4 cups. There is one secret – there are no exact proportions, so you may need to add some more flour or liquid (milk or kefir or even water). Don’t feel intimidated, though – you will be able to feel if you need to add less or more flour. Don’t be tempted to add more than 4 cups of the flour – you will still dust more when kneading. At this stage, the dough will look sticky, heavy, not elastic, and somewhat clay-like.
• Transfer the dough on the surface dusted with extra flour. Knead the dough for about 5 minutes, lightly dusting with more flour when needed. Generally, rye dough is not too easy to handle, unlike the wheat one, as it tends to be clinging to your hands and the working surface. After kneading it will be easier to work, yet it will remain heavy and not too elastic.
• Preheat oven to 400 F (200 C)
• Shaping Karelian Pies and Baking:
• Shape the dough into a log and cut it into 18-24 pieces.
• Using a rolling pin, roll each piece into a round-shape crust (size of a medium plate).
• Spread about 2 tablespoons or more (depending on the size of rolled out dough) of the millet filling on dough leaving the sides empty.
• Shape the pies by pinching the edges – you should make 10-14 pinches on each pie.
• Arrange the pies on a baking tray lined with parchment. Brush the top of the filling with the sour cream.
• Bake the pies for 18-20 minutes, until the crust (especially edges) is crispy and lightly brown-golden
• Remove from oven. While still hot, generously brush the crust and filling with the melted butter, paying special attention to the crust (it will soften them a bit.)
• It’s always better serve them immediately. Otherwise, you can cover them with a clean kitchen towel and leave for a while – they will remain fresh and soft (but chewy).
• Overall, these pies remain fresh for a few days if placed in a container and refrigerated; however, they are best consumed within a day or two. You can always preheat them in a microwave for about 40 seconds. Enjoy!