Finnish Cuisine Finland Kitchen Food Recipe

Karelian Pasties – Karjalanpiirakat

Karelian Pasties – Karjalanpiirakat

Ingredients:

— 1 decilitre water
— ½ – 1 tsp salt
— 2½ decilitre rye flour

advertisement

Rice filling:
— 2,5 decilitre water
— 1 litre milk
— 2,5 decilitre rice
— 1 tsp salt

Karelian Pasties

Directions:

1. Rinse the rice and place it in boiling water. Simmer until most of the water is absorbed. Add the milk, lower the heat to a minimum, and partially cover the pot. Simmer until the milk has been absorbed and the rice has turned into a thick porridge. Season with salt and leave to cool.

2. Add the flour and salt to the water and mix into a solid, compact dough.

3. Form the dough into a strip and divide into 12 pieces.

4. Roll the pieces into flat thin ovals.

5. Spread some filling on each oval. Then fold the sides towards the centre, pinching and making neat pleats along the edge.

6. Bake at 300 ºC for about 10 minutes.

7. Brush them well with melted butter or a butter and water mixture.

8. Place the pasties, separated with baking paper, in a bowl and cover with a towel to soften the crusts.

9. Serve warm with butter or egg butter which is made by mixing equal parts of butter, (cottage cheese) and chopped hard-boiled egg.

Karelian pasties, Karelian pies or Karelian pirogs (South Karelian dialect of Finnish: karjalanpiirakat, singular karjalanpiirakka; North Karelian dialect of Finnish: karjalanpiiraat, singular karjalanpiiras; Karelian: kalitt, singular kalittoa; Olonets Karelian: šipainiekku; Russian: Карельский пирог Karelskiy pirog or калитка kalitka; Swedish: Karelska piroger) are traditional pasties or pirogs from the region of Karelia. Today they are eaten throughout Finland as well as in the neighbouring Estonia and northern Russia.


Karelian Pasties

The oldest traditional pasties usually had a rye crust, but the North Karelian and Ladoga Karelian variants also had wheat alongside of rye to improve the baking characteristics of the available rye breads. The common fillings of this era were barley and talkkuna. The 19th century first introduced potato and buckwheat as new fillings, and later due to trade, also rice and millet.

Nowadays in the most familiar and common recipe the pasties are made from a thin rye crust with a filling of rice. Butter, often mixed with boiled egg (egg butter or munavoi), is spread over the hot pasties before eating.

SHARE With Your Friends:
Look at the other similar posts:
Also SEE:
rkm2