What is Karelian pie made of?

The usual fillings were barley and talkkuna . In the 19th century, first potato, and then buckwheat were introduced as fillings, and later, boiled rice and millet. Today, the most popular version has a thin rye crust with a filling of rice. Mashed potato and rice-and-carrot fillings are also commonly available.

What do you eat with Karelian pies?

It's often eaten with egg-butter (munavoi) which is spread over the hot pie before eating. This egg-butter is supposed to be eaten ONLY with karelian pies.

How do you reheat Karelian pies?

Makes 20 large or 40 small Karelian Pies. I prefer them small… These freeze well. To serve after frozen, reheat at 200°C/400°F for 10-15 minutes .

Where did the Karelian pie come from?

The open, oval shaped karjalanpiirakka has its origins in Karelia, a historical region now divided between Finland and Russia . The first written reference to karjalanpiirakka dates back to 1686. The dish originally spread during the 1600s and 1700s to southern Finland and even into Sweden through Karelian migrants.

What do they eat in Karelian Finland?

Food from nature Variety, abundance, nuance – three key words in the Karelian kitchen, typically based on local products such as fish and game, forest mushrooms and berries . Favorites include a bewildering variety of pies and pasties with names such as sultsina, tsupukka, pyörö, piirakka, kukkonen and vatruska.

Is Karelian pie hot or cold?

Serving suggestions for Karelian Finnish Pie The most traditional way to eat karjalanpiirakka is by spreading egg butter over a hot pie just before eating.

What is Finland's favorite dessert?

The most popular dessert in Finland is " pulla ," a sweet bread flavored with cardamom and cinnamon.

How do you eat Karelian pie?

These are generally a savoury-salty treat, made with rye dough and filled with rice pudding. The traditional topping is egg butter, but I often use jam to sweeten things up. Of course, these are best served with a cup of strong Finnish coffee , but they make a great pack-along snack for winter adventures.

Can you freeze Karelian pie?

Serve the Karelian pies warm and topped with the cool egg mixture. Delicious Finnish treats that freeze exceptionally well so be sure to make enough to have at a later date.

How do you reheat a pie without going soggy?

Unsurprisingly, the best way to reheat apple pie is in the oven , as this will ensure a crisp pie crust and an evenly warmed filling (the two must-haves for a great apple pie, of course!). To reheat a whole apple pie, heat your oven to 350°F, then place the pie on a baking sheet and cover with foil.

What is a shepherds pie called when it is made from beef?

The two English terms have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie , beef.

How do you eat Karelian pastry?

The most traditional way to eat karjalanpiirakka is by spreading egg butter over a hot pie just before eating . However, they can also be enjoyed without the egg butter, and go very well with a cup of coffee.

Is shepherds pie made of sheep?

Shepherd's pie comes to us from England, and is traditionally made with lamb or mutton . Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served "shepherd's pie" here, it is most often made with ground beef.

What is the name of the pasty that is a traditional Finnish dish made from a rye crust filled with rice?

These savory Karelian pies (karjalanpiirakka) were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, these pastries are often eaten at breakfast or lunch.

Karjalan Piirakka (Karelian Pie) With Egg Butter Recipe

Submitted by Amis227

"This is very good served with Hapankaalikeitto (Finnish Sauerkraut Soup). This recipe calls for a rice filling, but other traditional fillings include mashed potatoes, meat, fish, and cheese. Posted for Zaar World Tour 05"

Download

photo by neener86

Ready In:: 1hr 45mins
Ingredients:: 13
Serves:: 16

Advertisem*nt

ingredients

¹⁄₂ cup butter, melted
Filling
2 cups water
1 cup uncooked rice
2 cups milk
salt
Crust
¹⁄₂ cup water
1 teaspoon salt
1 cup rye flour
¹⁄₄ cup all-purpose flour
Egg Butter
¹⁄₂ cup butter, at room temperature
2 hard-boiled eggs, chopped
1 pinch fresh ground white pepper (optional)
1 pinch ground ginger (optional)

Advertisem*nt

directions

For the Filling:
In a saucepan combine the water and rice. Bring to a boil.
Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
Preheat oven to 450°F
Line a baking sheet with parchment paper.
For the Pastry:
In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
Shape the dough into a log and cut into 16 portions and shape each into a round.
On a lightly floured board, roll out each round into a 6-inch circle.
Spread about 3 tablespoons of filling evenly on each round.
Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
Place on the prepared baking sheet.
In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
Remove from the oven and brush again.
For the Egg Butter:
In a small bowl, cream the butter. Stir in the eggs.
Season with the white pepper and ground ginger, if desired.
Yield: 1 cup.
Cool the pastries and serve with the egg butter at room temperature.

Questions & Replies

Hi there! I really want to make these, but I don't have any rye flour and I can't find any. Would I be able to substitute regular flour?

Anonymous
See Also
The Julia Child Chicken Recipe That Never Lets Me Down Disney Just Shared Its Churro Recipe So You Can Cook Up Some Magic at Home Creamy Mushroom Turnovers Recipe - Food.com The Only Polenta Recipe You Will Ever Need

Advertisem*nt

Reviews

These used to be my favorite when I lived in Finland and they taste even better homemade. The proportion of dough to filling is perfect in this recipe, I had none of either leftover at the end. I used Swedish style porridge rice because that is what is traditionally used, but any short grain white rice works (look in the Hispanic foods section). You do have to be careful to stir often once the milk is added, it has a tendency to scorch (and whole milk tastes best). Brushing with the milk and butter is a must or the crust gets too crisp. My mother-in-law handed down the trick of placing all the pies in a Ziploc bag after they are done baking but while they are still hot and letting them sit for a couple hours. This softens the crust if it comes out too tough which it almost always does for my taste. The egg butter is a must with these, its the traditional way. Leftovers are really good with ham and cheese on top, just pop it in the microwave for 30 seconds and eat with a fork YUM. These disappeared too fast at the midsummer potluck, guess I will have to make more!

crazyfinnishbears
The piirakkas need a hot oven and must be baked for about 25 -30 minutes as rye flour cooks slower

Anja S.
My experience is the same as crazy finish bears - no mods. Ate these all over Finland; frozen from the grocery store isn't bad but fresh baked is by far the best. This recipe is just like mama-finn used to make.

Anonymous

See Also
34 Recipes That Start with Cream of Mushroom Soup
Here's the thing. This is my first time ever attempting Karelian Pie and this recipe is poorly written for someone who isn't familiar with what the end result should be. There are several errors in the written recipe. 1)Filling: salt is listed as an ingredient but no mention made in the directions of how much to use.2)Rice: "uncooked rice"? What kind? Brown? White? Any particular type recommended?3)Direction #14: "stir together the melted butter and HOT MILK.." To find how much melted butter is needed one has to look at the very top of the ingredient list, even though we are mostly through the recipe by this point. And what hot milk? Hot milk is not listed as an ingredient to pair with the melted butter, so how much?? I may try making these again, but with a different recipe that is written properly.

Betsy M.
I am from Karelia, a region in Russia close to Finland, and grew up eating this wonderful pastry (in my place they called it KALITKI). My husband made them for me and we used mashed potatoes for the filling. Thank you so very much for the recipe!

translatewiz

Advertisem*nt

Tweaks

We ate these in Estonia fm frozen packages and they were surprisingly good (for being frozen). A friend topped each pastry with some butter. Then a soft boiled (not runny) egg, broke it in some pieces in place, plus a sprinkle of salt. That was almost 20 years ago and I?m looking forward to trying this recipe to have it again! The egg butter sounds nice, but I?ll go w/ the above.

lhmpcm

RECIPE SUBMITTED BY

Amis227

My name is Ami and I share my home with my husband, Carey, our two small sons, James and Charles and our daughters Meradydd (it's pronounced Meradith)and Kathrynn. Until recently, I was a Specialist in the National Guard. I'm pretty eclectic in my studies and I've learned a lot becuase of that since I don't limit myself. Right now I'm taking classes for animal care. I've also been studying a lot about herbalism and really enjoy learning about that. My mother and I also run a home based business for natural soap, balms, etc. We use only the most the natural ingredients available. I'm also a Mary Kay consultant. Busy, huh? :D I love to read and learn new things. My husband says our books will be the death of us. LOL. I love to cook and experiment. I also like to take walks, rain or not.

View Full Profile

Advertisem*nt