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Karjalan Piirakka
Eino Leino Lapin Kesä
 
 
 
 
 
 
 

This kind of Karjalanpiirakka, Karelian Pie was baked by Niukkanen family close to Käkisalmi

in Karelia, eastern part of Finland that time. Maria Niukkanen, who was born 1888, learned this from her mother. We can distinct the pies made by Maria's daughters. We can taste the difference.

 

HOW TO MAKE THE WRAPPING.

Take: 3dl Water. One tea spoon full salt.

A drop of oil if you wish, or a spoon full (not really mandatory).

 

And of course add Rye Flour untill the mix gets hard as a clay mad, or modelling wax.

If flouers are very rough, mix upto one third of ordinary wheat flour.

(I guess, in many countries the flour is not rough at all, but the wheat flour can still be used to make the pies lighter and the dough stickier)

HOW TO MAKE THE THE FILLING

(rice porridge)

Milk 2l.

Rice 5dl.

Cook about 20 or 30 minutes.

Add salt about 4 teaspoons.

Let it cool down.

Bake in 300 C 15 to 20 minutes.

Perhaps shorter time if there is a fun in the oven.

Add about 10g butter to some half liter of warm water to make the butter melt.

Dip pies into the melt.

 

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Updated on 23.Jun.2005