Karelian pasty

The Karelian pie (Finnish: Karjalanpiirakka; Swedish: Karelska piroger ) is a specialty of Finnish cuisine. It is a pie (filled pastry ) with a very thin pastry case and a regionally typical filling.

The main components of the envelope are rye flour and water. The filling is traditionally made from barley ( barley ) and today most of unsweetened or lightly salted rice, rarely of potato or Möhrenbrei. Traditionally, a mixture of butter and egg pieces ( " egg butter " ) is often served to, or the Karelian pie is topped with sausage or cheese and served like bread.

Karelian pastries were originally in Finnish Karelia baked on Lake Ladoga ( Laatokan Karjala ), but are now widely used in Finland. The related dumplings with meat filling ( Lihapiirakka ) are also known in Finland.

464681
de