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Karelian pasty

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Title: Karelian pasty  
Author: World Heritage Encyclopedia
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Subject: List of butter dishes, Christmas, Vatrushka, Finnish cuisine, Savoury pies
Collection: Finnish Cuisine, Finnish Products with Protected Designation of Origin, Foods Featuring Butter, Savoury Pies
Publisher: World Heritage Encyclopedia

Karelian pasty

Karelian pasty
A store-bought Karelian pasty
Type Pasty, pirog
Place of origin Finland
Region or state Karelia
Main ingredients rye flour or wheat flour, rice, butter
Cookbook: Karelian pasty 

Karelian pasties, Karelian pies or Karelian pirogs (South Karelian dialect of Finnish: karjalanpiirakat, singular karjalanpiirakka; North Karelian dialect of Finnish: karjalanpiiraat, singular karjalanpiiras; Karelian: kalitta (singular);[1] Olonets Karelian: šipainiekku; Russian: Карельский пирог Karelskiy pirog or калитка kalitka; Swedish: Karelska piroger) are traditional pasties or pirogs from the region of Karelia. Today they are eaten throughout Finland as well as in the neighbouring Estonia and northern Russia.

The oldest traditional pasties usually had a rye crust, but the North Karelian and Ladoga Karelian variants also had wheat alongside of rye to improve the baking characteristics of the available rye breads. The common fillings of this era were barley and talkkuna. The 19th century first introduced potato and buckwheat as new fillings, and later due to trade, also rice and millet.

Nowadays in the most familiar and common recipe the pasties are made from a thin rye crust with a filling of rice. Butter, often mixed with boiled egg (egg butter or munavoi), is spread over the hot pasties before eating.

Karjalanpiirakka have Traditional Speciality Guaranteed (TSG) status in Europe.[2]

See also


  1. ^ Sallinen-Gimpl, Pirkko (2000). Karjalainen keittokirja. Helsinki: Tammi. p. 59.  
  2. ^ EU Profile-Karjalanpiirakka (accessed 07/06/2009)

External links

  • Karelian pasties recipe at Wikibooks Cookbook
  • Karelian pasties recipe and more
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