It is not difficult to create Finnish Karelian Pie, and luckily, it takes just a little time to make them. Karelian pies are traditional Karelian pasties or pirogues. They are consumed all over Finland today, as well as in neighboring Estonia and Northern Russia.
Finnish cuisine is remarkable in mixing traditional nations and high-quality cuisine with a modern continental kitchen. In some areas of the country, fish, and meat – generally pork, beef, or reindeer – play an essential part in traditional Finnish dishes.
Finnish Karelian Pies have crusts produced from rye bread and are packed with vegetables, rice, or carrots. With an egg butter spread on top, they are undoubtedly delicious.
About Finnish Karelian Pie Recipe
In the years 1600-1700, Karelian pie was brought to the present-day region of eastern Finland, from which it reached the remainder of Finland and even Sweden. The first written pie data dates back to 1686.
The foundation of these cakes is traditionally produced from rye flour, although in some areas, such as North Karelia and Karelia Ladoga, they are ready with a blend of wheat and rye flour to enhance the cooking process.
Barley and talkkuna were the most prevalent fillings in the past. The latter is a traditional roasted flour combination of barley, rye, oats, and pea flour from Estonia and Finland.
In the 1900s, the Finnish Karelian Pie became a symbol of Karelian culture, to the extent that they are present in the first towns in many pastry stores.
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