If I would be
given the choice between the most wonderful cakes, sweets or
chocolates in the whole wide world, I would definitely still choose
Karelian pies over them anytime! Read my first post on this Finnish
treat so that you know what I'm talking about. These pies buttered with salty rice pudding in a rye crust, are my
absolute favourites, and now that I'm living abroad, I can only get
them if I make them myself (or carry huge amounts with me from
Finland...). They need a bit of attention when you are making them,
but it's all so rewarding in the end.
I followed my
grandmother's recipe (that can also be found in my original post)
apart from the size of the pies and this time I also reversed the
flour proportions by making a more rye based crust (by using 3 dl rye
flour + 2 dl wheat flour). This is what my grandmother also variated,
sometimes she felt more like a hearty rye crust and sometimes more
wheaty pie crust and they were all brilliant!
Smaller than the
regular Karjalanpiirakat, “cocktail” pies already exist in
the Finnish shops and cafés, but the ones I made today are even
smaller. They are cut with a 10cm diameter round cookie cutter and
the crust is rolled out very thinly. I got 35 pies with this
recipe, and I froze some of them for future use. I thought that pies
in this size would be nice to offer to your guests at Christmas
parties and gatherings. What do you think?
