Karelian pasty

Karelian pasty (Karjalanpiirakka in Finnish) is a traditional Finnish dish made from a thin rye crust with a filling of rice. Butter, often mixed with boiled egg (munavoi), is spread over the hot pasties before eating.

History

The origins of the Karelian pasty are traced back to the region of Karelia, a historical province in Eastern Finland and Western Russia. The pasty was a common food in the region and was often used as a portable lunch for workers in the fields.

Preparation

The preparation of a Karelian pasty involves making a thin rye dough, which is then rolled out and filled with a rice porridge. The edges of the dough are folded over the filling, creating a distinctive crimped edge. The pasties are then baked until golden brown.

Variations

There are several variations of the Karelian pasty. Some versions use a potato, carrot, or meat filling instead of rice. In addition, the pasty can be served with a variety of toppings, such as butter, cheese, or egg butter.

Cultural Significance

The Karelian pasty is a significant part of Finnish culture and cuisine. It is often served at breakfast or lunch and is a common sight at Finnish bakeries. The pasty is also a popular dish during the holiday season, particularly at Christmas.

See Also

• Finnish cuisine
• Rye bread
• Karelia

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