Ingredients
Dough
- 500 gplain flour
- 10 gfresh yeast
- 250 mlwarm milk
- 1egg
- 50 gbutter, melted
- 1 tbspsugar
- 1 tspsalt
Filling
- 150 grice, cooked in milk and cooled
- 400 gminced beef and pork
- 1onion, finely chopped
- 1 tspsalt
- 1 tspwhite pepper
- 1 tspmarjoram
- 1 tbspbutter
To fry
- oil, for deep frying
To serve
- mustard
- ketchup
- pickled gherkin
- a fried sausage or a hot dog
Directions
- Cook the rice in milk until soft and thick, then cool it completely. Fry the onion in butter, add the mince, brown it, and season with salt, white pepper and marjoram.
- Mix the cooled rice and meat together and cool the filling completely. Cold filling into cold dough. Warm filling starts the dough proving unevenly and makes the pasty impossible to seal.
- Make a soft enriched dough with the flour, yeast, warm milk, egg, melted butter, sugar and salt, and knead it 10 minutes.
- Prove for an hour until doubled. Divide into eight, roll each into a thin oval, and put a generous line of filling down the centre.
- Fold the dough over into a half moon and press the edge firmly closed, then crimp it. Seal it thoroughly and check for gaps. Prove the shaped pasties for a further 20 minutes.
- Flatten each one gently with your palm before it goes in the oil. Flattening it is what gives the characteristic shape and it also stops the middle staying raw while the edges cook.
- Heat the oil to 175°C (345°F). Fry for 3 to 4 minutes a side, until deep golden brown. These are thick and the dough needs time to cook through to the filling. Drain on a rack rather than paper, which would steam the base soft.
Technique
- It is closely related to the Russian pirozhki and reached Finland through Karelia.
- The rice-and-meat filling is the classic; some kiosks use meat alone.
- It is eaten hot from the paper and does not survive being kept.
Substitutions
- All beef, or all pork.
- Barley or pearl barley in place of rice.
Variations
- Porilainen, split and filled with a sausage.
- With cheese and egg added.
- Baked rather than fried, which is lighter and not the same.
History
A Finnish grill kiosk staple, ordered loaded with sausage and a fried egg late at night.
Frequently asked questions
What is Lihapiirakka?
Lihapiirakka is a street food from Finland: deep-fried rice and minced meat pasty, dressed with mustard and sausage. A Finnish grill kiosk staple, ordered loaded with sausage and a fried egg late at night.
How long does Lihapiirakka take to make?
Lihapiirakka takes 40 min plus 1 hr 30 min rising of preparation and 30 min of cooking. The recipe makes 8 pasties. It is rated medium to make.
What can I substitute in Lihapiirakka?
Yes, within limits. All beef, or all pork. Barley or pearl barley in place of rice.
What is the most important thing to get right in Lihapiirakka?
Heat the oil to 175°C (345°F). Fry for 3 to 4 minutes a side, until deep golden brown. These are thick and the dough needs time to cook through to the filling. Drain on a rack rather than paper, which would steam the base soft.
