Millet Karjalanpiirakka – Karelian Pies

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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?

18 thoughts on “Millet Karjalanpiirakka – Karelian Pies

  1. Kevin | Keviniscooking says:

    Never heard of this but the name alone caught my attention. I remember catching these on IG and loving the idea. The rye dough sounds fantastic. I may take your heed and make this as a breakfast porridge and use potatoes in the pie version though. Looks delicious and most creative Ben. :)
    Kevin | Keviniscooking recently posted…Peppercorn Romano ZoodlesMy Profile

  2. Jeff @ Make It Like a Man! says:

    I don’t think I’ve ever eaten millet. I mean, not knowingly. Not willfully. Not on purpose. But call anything a pie and count me in. Plus, I never met anything with condensed milk in it that I did not love. As a pirogi fan, though, I know that a good potato filling can’t be beat.

  3. Shashi @ RunninSrilankan says:

    So – Millet Karjalanpiirakka – Karelian Pies are totally new to me and sadly, I missed your potato version of these. But – seeing the filling to these rustic, GORGEOUS, pies are made with condensed milk and maple syrup – gosh, darn, I’d LOVE to eat ’em all up! I am so intrigued by these! Thanks so much for sharing the recipe, Ben – maybe, you have a spare one or 3 to share with me? :)
    Shashi @ RunninSrilankan recently posted…Chicken KeemaMy Profile

  4. David @ Spiced says:

    So I must admit that I’ve never heard of Karelian Pies before, Ben. But I am familiar with millet due to bread baking. I’m willing to give these pies a shot…they sound super comforting! Although to be honest, potatoes always hold a special place in my heart. Especially with a dash of lavender tossed in. Haha…who am I kidding there! :-) I still would love to try these Karelian Pies, though…send me a couple?
    David @ Spiced recently posted…Coffee Ice CreamMy Profile

  5. Gaila says:

    Ben! I have never tasted millet! and I remember your potato filled pies, so so far I am leaning towards the potatoes! I will look up the millet and try to find some, so I can taste it! :-)
    Gaila recently posted…Salt Cod FrittersMy Profile

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