Recipe for Famous Finnish Karelian Pies (2024)

FAQs

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.

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.

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.

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.

Karelian meat stew is the national dish of Finland, which is a mixture of beef, pork, and lamb seasoned with peppercorn and allspice. The dish is slowly cooked in a pot placed inside an oven. The longer the meat is stewed, the better the result will be. The dish is complemented with boiled potatoes or mashed potatoes.

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.

Cinnamon buns, also known as Korvapuust, are a popular pastry in Finland. These buns are made with a sweet bread dough that is filled with a mixture of cinnamon, sugar, and butter. The dough is then rolled up and cut into slices before being baked in the oven. These buns are often enjoyed with a cup of coffee or tea.

Sautéed reindeer with mashed potatoes, lingonberry jam and pickles Karelian stew has been voted as the national food of Finland.

Mämmi is traditionally made of water, rye flour, ground malted rye, salt, and dried, ground Seville orange zest. The mixture is then left to sweeten naturally, before being baked in an oven until set, by which time the colour and flavour has developed due to the Maillard reaction.

In Cornish pasties, the vegetables were sliced, or “chipped.” Finns diced theirs and they added carrots, while Cornish pasties were strictly potato and rutabaga.

Is Karelian pasties Finnish? ›

A Karelian pasty, also called a Karelian pie or Karelian pirog, known in Finnish as karjalanpiirakka, is a traditional Finnish cookie, where inside a thin rye layer is rice pudding, pearl barley pudding, or mashed potatoes.

Noun. perunapiirakka. Karelian pasty made with potato filling. potato pie.

The Cornish Pasty originates from Cornwall (Southwest England) and can be traced back as far as the 1200's. Mining was once a thriving industry in Cornwall and at that time pasties were baked by the wives and mothers of the tin miners.

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.

This variant of the standard meat pie is considered iconic. It was described by New South Wales Premier Bob Carr in 2003 as Australia's "national dish". New Zealanders regard the meat pie as a part of New Zealand cuisine, and it forms part of the New Zealand national identity.

German chocolate pie is made with many of the same staples as the cake: chocolate, eggs, pecans, and shredded coconut. Instead of making a separate chocolate cake and coconut frosting, the pie combines everything in the filling! There's some sweetened condensed milk and vanilla that help tie it all together.

An umble pie is a pie filled with chopped or minced offal, especially of deer but often other meats, called umbles in Middle English, which derived from the word numble (after the Middle French nombles), meaning "deer's innards".