Finnish Karelian Pies
Put the water and butter into a saucepan. Bring to the boil and stir in the rice. Simmer for 10 minutes, stirring occasionally. Add the milk and stir until boiling. Simmer for about 50 minutes, until the rice is done. Season with salt. Set aside to cool. Mix both flour, salt and water together. Knead it into a dough. Roll the dough on a floured surface until about 2 mms thick.
Using a cutter, cut into circles of 8 cm (3 in.) in diameter. Roll the circles into thin crusts. A pasta machine can also be used. Use some flour to help with the rolling. Fill the crusts with a thin layer of rice mixture. Turn 1 cm (0.4 in.) of the side to create an edge and pinch the edges. Bake the pasties at 300°C (570F) for 15-20 minutes. Brush with a butter and milk mixture and transfer to soften under greaseproof paper and a tea towel. Eat hot with egg and butter spread.
Egg and butter spread:
Mix the soft butter with eggs and parsley. Serve lukewarm.
Source: Visit Finland
1/
Karelian pie
© Visit Finland
Recipes
Folded Cake
Ajdnek is a sort of cake or pogača. It is considered the best and the richest pastry typical in the Upper Savinjska Valley. Buckwheat flour dough and a filling made of walnuts, honey, vanilla sugar and cinnamon are a delicious match.
Krkonose Soup
This is a typical soup in the Krkonose Mountains and the adjacent regions. It is made of bread yeast and served at almost all restaurants in the Krkonose region of the Czech Republic.
Schmarren Chestnut
The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.
Styrian Fried Chicken Salad
The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.
Featured Experiences
Asturian Coast Flavours Route
The route offers the chance to visit the Asturian coast to get to know the gastronomy and marine traditions in the fishing villages, lonjas or fishermen’s markets, artisan canneries and restaurants.
By Royal Appointment
Three perfect cities for discovering the magical royal secrets!
Picturesque Romania by train
Explore railway treasures!
CHECK OUT OUR
LATEST GUIDE
Fast and fascinating rail travel in Slovakia
Train rides full of the unexpected!
Experience European Rural Life
Eager to explore the remarkable nature of the European continent? Do it with your eyes and your tastebuds.
Almond Gugelhupf
During the imperial era, Vienna was completely in a spin over almonds. No wonder, since the Viennese pastry chefs were focussed on everything that made fine dishes taste even finer. And that definitely included almonds!
Carnival events in Greece
Festival traditions and merrymaking.
Rice mixture
- 500 ml water
- 2 tbsp butter
- 250 ml short-grain glutinous rice
- 1 litre milk
- 1 1/2 tsp salt
Rye dough
- 400 ml rye flour
- 150 ml plain flour
- 1 tsp salt
- 200 ml water
To glaze
- 50g butter
- 100 ml milk
Egg and butter spread
- 100g butter
- 3 hard-boiled eggs, mashed
- (50 ml chopped parsley)