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Karjalan piirakka

Literally translates a Karelian pie. A traditional snack-type food from Karelian region.



  • 2dl water
  • 1tl salt
  • 2 1/2dl flour
  • 2 1/2dl rye flour
Filling: Basting:
  • 2dl boiling water
  • 50g butter

The ingredients of pies are mixed well into a soft, firm dough that is not sticky. (Add flour if it sticks.) Divide the dough into small equal portions, about the size of a golf ball. Each piece is rolled out into a paperthin round like tortillas, but as thin as possible. This phase is likely to be very timeconsuming, especially for the beginners.
Place filling in the center of each round, spreading it towards the edges. Turn the edges over the filling, forming an oblong, and crimp the edges very closely with fingers, leaving some of the filling showing. (They end up looking a little like boats or if you have a bit dirtier imagination they may remind you of your girlfriend..)

Bake in hot oven (450F) for about 10 minutes, till they start to brown on the bottom. Immediately, brush each piece with basting liquid, top and bottom, stack in a pan or bowl, cover and let stand till they are soft. Best eaten when they are still warm. Very good with eggbutter, lunch meats, or just with butter.

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