Those crazy Finns really know how to snack.


  • 1 x cup arborio rice
  • 2 x cups of whole milk
  • 2 x cups of rye flour
  • 1/2 x cup of plain flour
  • Butter
  • 2 x eggs
  • Salt

Add the rice to a pan with two cups of water and a pinch of salt, and cook until absorbed. Add the whole milk and cook until it resembles a sticky, creamy risotto.

Make the dough by mixing the flours with a cup of water. Spread over a floured surface, then roll into a log and divide the dough into 12 equal pieces.

Roll each piece of dough into a thin circle with a diameter of around 4-5 inches, depending on how large you want your pies. Spoon the rice mix into the centre of the circle, leaving a border of 1cm. Fold over and crimp the dough all the way around to hold the rice mix in place. Brush the pie with melted butter, and bake in the oven for 20-30 minutes at 200C, or until golden on top.

Serve with traditional egg butter (hard-boiled eggs mashed into softened butter) and eat while warm.