Making a karjalanpiirakka takes patience. You roll the rye dough out into a small flat circle, spread thick cooked rice porridge across the middle, then carefully fold and crimp the edges with your fingers to make the famous boat shape. The pies are baked in a very hot oven until the rice on top gets little brown spots.
The pies are eaten warm, with a generous spoon of munavoi (egg butter) melting on top. Egg butter is unusual - it is just butter mixed with chopped hard-boiled egg, and it sounds strange until you taste it on a warm karjalanpiirakka. Then it makes complete sense.
Long ago, the dough was made from rye because rye is the best grain for growing in cold Finnish summers. The filling has changed over time - hundreds of years ago it might have been barley porridge, then it became rice. Today, you can also find versions with mashed potato or carrot inside.
Karjalanpiirakka are not just for special days. Finns eat them for breakfast, for snacks, for picnics, and as part of school lunches. You can buy a pack of them at any Finnish supermarket. They go particularly well with a glass of cold milk or a cup of warm tea.