Karelian pie or karjalanpiirakat is a traditional pie originating from southeastern Finland. The popularity of Karjalanpiirakat or Karelian is not only in Finland, but also in neighboring countries such as Estonia and Northern Russia.
Traditionally prepared pies usually have wheat bran filled with potatoes and buckwheat, not infrequently rice and millet are also used as fillings in this cake. Now, it is more common for karjalanpiirakat to have a thin skin with rice as the filling.
Mashed potatoes and rice mixed with carrots are also another variant of this pie filling. Not infrequently Karjalanpiirakat or Karelian is eaten as a snack, which is usually present at dinner and served with a mixture of butter and eggs.
Halal Recipes for Karjalanpiirakat or Karelian
Rice porridge:
7 ½ dl of whole milk
2 dl porridge rice
1 teaspoon salt
Dough:
2 ½ dl rye flour
1 dl wheat flour
1 teaspoon salt
1 ½ dl of water
1 tablespoon oil
For lubrication:
melted butter
How to Make Karjalanpiirakat or Karelian
- Measure the milk into a saucepan and bring to a boil. Rinse the porridge and add to the pot. Boil, stirring occasionally, until the porridge is thick and the rice is semi-cooked (in a bath pot under the lid for 20-30 minutes). Note that the porridge still thickens as it cools. Add salt at the end. Cool.
- How to Make Karjalanpiirakat or Karelian
- In a bowl, mix rye flour, wheat flour and salt. Add water and oil and knead until smooth.
- Roll out the dough with the help of rye flour into a plate about 3 mm thick. Take 7 cm circles from the dough with a mold or inverted drinking glass.
- Thin each circle into a translucent oval (14 x 17 cm) using a stick or roller. Protect with film to prevent drying. If you place the dough sheets on top of each other, sprinkle the flour in between.
- Karjalanpiirakat or Karelian Pies-Step-4 Karjalanpiirakat or Karelian Pies-Step-3
- Apply the filling to the center of the dough plate in an oval area. Leave a 3 cm turning space at the edges.
- Lift the edges of the dough over the filling from the middle of the pie. Wrinkle the edge with your index fingers, pressing lightly from the middle to the ends. The highest dough peaks can be pressed slightly lower so that they do not burn in the oven.
- Sprinkle a little rye flour on the baking sheet to prevent the pies from sticking. Do not use baking paper, it may catch fire.
- Bake the pies at 300 degrees for about 12 minutes until they have got a little color. The damper is very hot, so use pot pads in addition to the pot gloves.
- Lift from the hot sheet to the cloth cover to cool. Apply the melted butter immediately. It’s a matter of taste whether the pies are eaten fresh crisp right away or let them soften for a while.
This Recipe is Halal Insha Allah
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