Karjalan Piirakka (Karelian Pie) With Egg Butter Recipe - Food.com (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.

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.

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.

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.

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.

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. However, they can also be enjoyed without the egg butter, and go very well with a cup of coffee.

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.

Place pies on a baking tray and cover with foil, this stops the pie tops from burning. Place in the oven for 20 minutes. Remove the foil and return to the oven for around 5 minutes ensuring the pies are piping hot. Allow the pie to stand for 2-3 minutes before serving.

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.

Is shepherds pie made of sheep? ›

Technically, there's not much to think about—it's called "shepherd's pie," and, last I checked, shepherds don't herd cows. Lamb, therefore, is the traditional choice. But beef is still often used in its place, especially by those who don't love lamb's gamier flavor.

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.

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.