Karelian pies   卡累利阿餡餅 

Gluten-free and lactose-free pies
Karelian pies are from Karelian cuisine

In time they have spread all over Finland, and Karelian pies have become an inseparable part of the Finnish food tradition.

Dough

2 dl cold water
1 egg
½ teaspoon salt
2-3dl rye flour (gluten free)
1dl wheat flour (gluten free)
(oil)

Rice porridge

3dl of water
2dl of rice
8dl whole milk
pinch of salt
(1 egg)

Mashed potatoes

400-500g potatoes
2dl cream or water
(1 egg)

For decoration

38g butter 
1 dl whole milk

Butter-egg topping 

40g butter
pinch of salt
2-4 hard-boiled eggs

Guide

Rice porridge: 

1. You can cook the porridge the day before or on the same day. Use a heavy-bottomed pot to cook rice porridge.

Add water and cook until water is absorbed. Add milk in small amounts.

Stir constantly to prevent the porridge from burning in the bottom. Gradually add all the milk and when the porridge comes to a boil, reduce the heat to a simmer and cook the porridge until ready. add salt and add egg stir until cool . stand-by.

2 Mashed potatoes: Boil the potatoes, 

    add some salt , white pepper, 

    and cream and mash them. stand-by.

3 Start mixing the dry ingredients with 

   water to form a dough. Add egg. 

   The dough should be Hard and tough.

4 Divide the dough into 20 portions. 

   Roll the dough scraps into balls and

   Stack to cover, wrapping in plastic 

   wrap to prevent drying.

5 Use a rolling pin to roll out the 

   dough thinly. Into round shells. 

    Fold the dough up, Sprinkle with flour of 

    your choice and cover with plastic wrap.

6 Place some dough on the table. 

   Sprinkle with flour.

   Place the rolled out dough and add 

   2 tablespoons of rice porridge/

   mashed potatoes , Use a knife to 

   spread the entire dough starting from 

   the top edge. Leave space on the 

   sides. Fold the edges of the crust 

   over the porridge Or on top of 

   mashed potatoes. Seal it with your 

   index finger and frown.Place directly 

   on the tray.

7 Bake at 275 – 300 degrees for about 

   12- 15 minutes Until cooked.

8 Top the pie with butter and milk mixture.

    Cover with kitchen towel.

9 create the egg topping by hard boiling

   the eggs and cut them in smaller 

   pieces and mix with butter that 

   has room temperature. 

   Add some sea   salt. 

芬兰語：(Karjalanpiirakat)

卡累利阿餡餅——無麩質和無乳糖餡餅

卡累利阿餡餅來自卡累利阿芬蘭美食。

最美味的佳餚。幾十年隨著時間的推移，

它們遍布芬蘭各地，卡累利阿餡餅已成為芬蘭飲食傳統中不可分割的一部分。

麵團

2 分升冷水

½ 茶匙 鹽

3 分升黑麥麵粉（無麥麩）

1 分升小麥粉（無麥麩）

(油)

米粥

2 ½分升水

2分升米

7-8分升全脂牛奶

－點點鹽

馬鈴薯泥

400-500克土豆

2dl 奶油或水

OK to抹面裝飾

38克奶油

1 分公升全脂牛奶

黃油-雞蛋醬

40克黃油

一小捏鹽

2-4個煮熟的雞蛋

1 米粥：你可以前一天煮粥。煮米粥用

   厚底鍋。需煮40分鐘左右。

  加入煮沸水煮至水被吸收。少量添加 

  牛奶。不斷攪拌，以免粥燒焦底部。

  逐漸將所有。牛奶都加入並且粥沸騰時，

  變小火，煮粥，不斷攪拌，直至煮熟。

  少許鹽，加個雞蛋.冷卻待用。

2土豆泥：將土豆煮熟，加點鹽，

   白胡椒粉加奶油，打碎成泥待用。

3開始將其乾原料與水混合成麵團。

   加個雞蛋麵團應該是又硬又韌。

4 把麵團分成20份。將麵碎片滾成球並

   堆疊覆蓋，用保鮮膜包裹以防止乾燥。

5 用擀麵棍將面皮擀薄，

    成圓形貝殼。把面皮疊起來，

    撒上您選擇的麵粉並用保鮮膜覆蓋。

6 將一些面皮鋪在桌子上。撒上麵粉。

   放上擀薄麵皮，加2 湯匙米粥/土豆泥

   用刀從頂部邊緣開始塗抹整個麵皮，

   邊留出空間。將外皮的邊緣折疊在粥上

   或土豆泥上。用食指密封，皺著眉頭。

   直接放在托盤上 。

7 275 – 300 度下烘烤約 12-15分鐘。

8 用黃油和奶混合刷在餡餅上。

    用廚房毛巾蓋住。