Finnish cuisine

Karjalanpiirakka (Karelian rye pasty)

Open pasties of thin rye dough filled with rice porridge, topped with egg butter.

Well-cooked hot dish

Karjalanpiirakka (Karelian rye pasty) — Finnish cuisine. Photograph of the dish.

Ingredients

Rice is cooked into porridge with milk, spread on thin rye dough, the edges crimped, and baked in a very hot oven for 15 minutes.

Eggs should be fully cooked, with firm whites and yolks.
Use only pasteurised milk, yoghurt, cream and cheese.
Cool cooked rice within an hour, refrigerate it and eat it within 24 hours: bacteria that make toxins can multiply in rice left at room temperature.

The egg butter uses hard-boiled eggs, which is fine. Because of the rice filling, refrigerate leftovers quickly and reheat within 24 hours.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Store in a dry, airtight container. If you see any sign of mould, throw the whole item away.

Can be warmed briefly in an oven or toaster.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.
Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.