Karelian pasties

Karelian pasties (Karjalanpiirakka in Finnish) are a traditional Finnish dish, particularly popular in the region of Karelia. They are small, open-faced pastries, typically filled with rice or mashed potatoes, and occasionally with carrot or rutabaga.

History

The origins of Karelian pasties can be traced back to the historical province of Karelia, which is now divided between Finland and Russia. The pasties were traditionally made by the women of the household and were often served at celebrations and feasts. The original recipe used a rye crust, but over time, wheat has been incorporated to make the dough more pliable.

Preparation

The preparation of Karelian pasties involves making a thin, round dough from a mixture of rye and wheat flour. The dough is then filled with a mixture of boiled rice or mashed potatoes. The pasties are then baked until golden brown. After baking, they are often brushed with a mixture of butter and boiled eggs, known as munavoi in Finnish.

Variations

There are several variations of Karelian pasties. The most common filling is rice, but mashed potatoes, carrots, and rutabaga are also used. Some modern versions even include meat or fish. The shape of the pasties can also vary, with some being round and others oval.

Cultural significance

Karelian pasties hold a significant place in Finnish culture. They are often served at breakfast or lunch, and are a common sight at Finnish bakeries. They are also a popular choice for a quick snack or a light meal.

See also

• Finnish cuisine
• Karelia
• Rutabaga