As the name says, Karelian pasties come from the Karelian region. People from Karelia were evacuated after World War II and when they settled around Finland they were baking pasties of course. The crust is yeast-free, containing rye and wheat flour, salt and water. The filling is usually boiled porridge of barley or rice, mashed potatoes or other cooked mashed vegetables. Thin crust and baking in a hot oven make pasties delicious and brushing them with butter increases tastiness.
Industrially made pasties are usually called rice pasties (riisipiirakka), because Karelian pasty is registered in the European Union as a traditional specialty guaranteed (TSG) product. Its ingredients and method of manufacture are precisely defined.