Due to the harsh climate, traditional Finnish cuisine included many grains and berries. Today contemporary Finns enjoy a wide variety of modern foods typical of Western Europe. Hunting and fishing are popular in Finland, with fish, moose and deer plentiful, but restaurants also serve reindeer.
Karelian Rice Pasties (Karjalanpiirakat)
Preparation time: 1 hour
Baking time: 5-7 minutes/batch
Oven temperature: 575 degrees F
(300 degrees C)
Suitable for freezing
3/4 cup (2 dl) water
1-1/2 tsp salt
1-1/4 cups (3 dl) rye flour
3/4 cup (2 dl) whiteflour
Rice pudding or 1/2 portion mashed potatoes
3/4 cup (2 dl) boiling milk
3 Tbsp melted butter for brushing the pasties
1. Prepare the filling and mix in one egg.
2. Mix together the water, salt and flour.
3. Shape the dough into a long rope the thickness of your wrist and cut into 20 equal portions. Shape the pieces into flat round cakes and form into a pile at the side of the baking table. Roll out each cake into a very thin circle. Set aside, but not on top of each other or they will stick together.
4. Fill the center of each with the rice pudding or mashed potatoes, fold over the edges and pinch tightly.
5. Bake for a short time in a hot oven.
- The Gastronomy of Finland
- Bread: A Firm Favorite
- Finnish Banquets
- Festive & Seasonal Dishes
- Fast Food In Finland
- The Glow of the Midnight Sun
- Graavilohi (Freshly-salted salmon)
- Kaalikaaryleet (Cabbage Rolls)
- Karjalanpiirakat (Karelian Rice Pasties)
- Mustikkapiirakka (Blueberry pie)
- Pulla (Coffee Bread Ring)
- Raparperikiisseli (Rhubarb Pudding)
- Taytetty Hauki (Stuffed Pike)
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This page modified January 2007