Karelian pasties, Karelian pies or Karelian pirogs ( krl, kalittoja, singular ''kalitta'';

Olonets Karelian Livvi-Karelian (Alternate names: ''Liygi'', ''Livvi'', ''Livvikovian'', ''Olonets'', ''Southern Olonetsian'', ''Karelian''; russian: ливвиковский язык) is a dialect of the Karelian language, which is a Finnic language of the U ...

: ''šipainiekku''; fi, karjalanpiirakat, singular ''karjalanpiirakka''; russian: карельский пирожок ''karelskiy pirozhok'' or калитка ''kalitka''; sv, karelska piroger) are traditional pasties or pirogs originating from the region of

Karelia Karelia ( Karelian and fi, Karjala, ; rus, Каре́лия, links=y, r=Karélija, p=kɐˈrʲelʲɪjə, historically ''Korjela''; sv, Karelen), the land of the Karelian people, is an area in Northern Europe of historical significance for ...

. They are eaten throughout Finland as well as in adjacent areas such as Estonia and

northern Russia Russian North (russian: Русский Север) is an ethnocultural region situated in the northwestern part of Russia. It spans the regions of Arkhangelsk Oblast, the Republic of Karelia, Komi Republic, Vologda Oblast and Nenets Autonomous ...

. The oldest traditional pasties usually had a

rye Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (''Triticum'') and barley (genus ''Hordeum''). Rye grain is u ...

crust, but the North Karelian and

Ladoga Karelia Ladoga Karelia ( fi, Laatokan Karjala, russian: Ладожская Карелия, Ladožskaja Karelija, Карельское Приладожье, ''Karelskoje Priladožje'' or Северное Приладожье, ''Severnoje Priladožje'') is a ...

n variants also contained wheat to improve the quality of the crust. The usual fillings were barley and talkkuna. In the 19th century, first potato, and then buckwheat were introduced as fillings, and later, boiled rice and

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...

. Today, the most popular version has a thin rye crust with a filling of rice. Mashed potato and rice-and-carrot fillings are also commonly available. Butter, often mixed with chopped-up boiled egg (

egg butter Egg butter (, , ) is a mixture of butter and chopped hard boiled eggs. It is a well known spread in Finnish cuisine and Estonian cuisine. In Finland, egg butter is typically spread over hot Karelian pasties. In Estonia, egg butter and ''leib'' ...

or ''munavoi''), is spread over the hot pasties before eating. Karjalanpiirakka has had Traditional Speciality Guaranteed (TSG) status in Europe since 2003.EU Profile-Karjalanpiirakka
(accessed 06/01/2021) This means that any producer not following the traditional recipe cannot call them ''karjalanpiirakka'' and instead, will have to call them ''riisipiirakka'' ("rice pasties"), ''perunapiirakka'' ("potato pasties") etc., depending on the filling.Food Safety Authority Evira
(accessed 1/19/2016)

References

External links

* Karelian pasties recipe at Wikibooks

Cookbook A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first cour ...

Finnish cuisine Estonian cuisine Russian cuisine Karelia Traditional Speciality Guaranteed products from Finland Rye-based dishes Savoury pies {{russia-cuisine-stub

See also

References

External links