Finland
Photo: Jarno Elonen, Public domain, croppedKarelian pasty
karjalanpiirakka
/ˈkɑrjɑlɑnˌpiːrɑkːɑ/KAR-ya-lan-PEE-rah-kah
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- Taste
- Savory
- Made with
- RiceWheat & flourEgg
History
Karjalanpiirakka, the Karelian pasty, has a thin rye crust crimped by hand around a filling of rice porridge, sometimes barley or mashed potato, and is baked in a very hot oven. It comes from Karelia, the region on both sides of the Finnish-Russian border, where the oldest pasties were filled with barley or talkkuna, a roasted grain flour, and rice only became the usual filling later. After the Second World War, more than 400,000 Karelians moved into the rest of Finland when part of Karelia was ceded to the Soviet Union, and they took the pasty with them; today it is eaten all over the country. It is spread with munavoi, butter mashed with chopped hard-boiled egg. It has EU protected status.
Sources
