Recipe

Vegetarian Karelian Pies

Savory Delights: Vegetarian Karelian Pies - A Finnish Culinary Gem

4.6 out of 5

Indulge in the flavors of Finland with this vegetarian twist on the classic Karelian pies. These delectable pastries are a staple in Finnish cuisine, traditionally filled with rice porridge. In this adapted version, we replace the rice filling with a delicious vegetarian alternative, while still capturing the essence of this beloved Finnish dish.

Pie› Savory Pie› Karjalanpiirakka

European cuisine› Northern European cuisine› Nordic cuisines› Finnish cuisine

Cuisine styles› Vegetarian cuisine

Preparation time

30 minutes

Cooking time

20-25 minutes

Total time

55-60 minutes

Yields

12 pies

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using vegan-friendly substitutes for butter or oil)

Allergens

Wheat (in the all-purpose flour), Rye (in the rye flour)

Not suitable for

Gluten-free (due to the rye flour in the crust), Paleo, Keto, Dairy-free (unless using dairy-free substitutes for butter or oil), Nut-free (depending on the specific filling ingredients)

Ingredients

In this vegetarian adaptation of Karelian pies, we substitute the traditional rice porridge filling with a flavorful mixture of mashed potatoes, carrots, onions, and dill. This modification not only caters to vegetarian preferences but also adds a unique twist to the original recipe, enhancing the overall taste and texture of the dish. We alse have the original recipe for Karjalanpiirakka, so you can check it out.

For the crust: For the crust:
2 cups (240g) rye flour 2 cups (240g) rye flour
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1/2 teaspoon salt 1/2 teaspoon salt
1 cup (240ml) warm water 1 cup (240ml) warm water
2 tablespoons vegetable oil 2 tablespoons vegetable oil
For the filling: For the filling:
2 large potatoes, boiled and mashed 2 large potatoes, boiled and mashed
1 carrot, grated 1 carrot, grated
1 small onion, finely chopped 1 small onion, finely chopped
1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): Approximately 150 kcal / 630 KJ per pie
Fat (total, saturated): 3g, 0.5g
Carbohydrates (total, sugars): 28g, 2g
Protein: 3g
Fiber: 4g
Salt: 0.5g

Preparation

1.
In a large mixing bowl, combine the rye flour, all-purpose flour, and salt for the crust. Gradually add warm water and vegetable oil, mixing until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2.
In a separate bowl, mix the mashed potatoes, grated carrot, chopped onion, and fresh dill for the filling. Season with salt and pepper to taste.
3.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
4.
Divide the dough into small portions and roll each portion into an oval shape, about 1/8 inch thick. Place a spoonful of the filling in the center of each oval and fold the edges over the filling, leaving the center exposed.
5.
Transfer the pies to the prepared baking sheet and bake for 20-25 minutes, or until the crust turns golden brown.
6.
Once baked, remove the pies from the oven and let them cool for a few minutes before serving. Enjoy warm or at room temperature.

Treat your ingredients with care...

Potatoes — Ensure the potatoes are boiled until tender and easily mashable for a smooth filling.
Rye flour — Use fine rye flour for a more delicate crust texture.
Fresh dill — If fresh dill is not available, dried dill can be used as a substitute, but reduce the quantity by half.

Tips & Tricks

For a more authentic touch, brush the baked pies with melted butter before serving.
Experiment with different fillings such as mushroom and spinach for variety.
Serve the pies with a dollop of sour cream or lingonberry jam for added flavor.

Serving advice

Serve the Vegetarian Karelian Pies warm or at room temperature as an appetizer or snack. They can be enjoyed on their own or accompanied by a side of lingonberry jam or sour cream.