Karelian pasty
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Karelian pasties, Karelian pies or Karelian pirogs (Template:Langx, singular {{#invoke:Lang|lang}} {{#invoke:IPA|main}}; Livvi-Karelian: {{#invoke:Lang|lang}}, singular {{#invoke:Lang|lang}} {{#invoke:IPA|main}}; Template:Langx, singular {{#invoke:Lang|lang}} {{#invoke:IPA|main}}<ref>Template:Cite book</ref>) are traditional Karelian pasties or pirogs. They are eaten throughout Finland as well as in adjacent areas such as Estonia and Russian Karelia.
The oldest traditional pasties usually had a rye crust, but the North Karelian and Ladoga Karelian variants also contained wheat to improve the quality of the crust. The usual fillings were barley and {{#invoke:Lang|lang}}. In the 19th century, first potato, and then buckwheat were introduced as fillings, and later, boiled rice and millet.
Today, the most popular version has a thin rye crust with a filling of rice. Mashed potato and rice-and-carrot fillings are also commonly available. Butter, often mixed with chopped-up boiled egg (egg butter or {{#invoke:Lang|lang}}), is spread over the hot pasties before eating.
Karelian pasties have had traditional speciality guaranteed (TSG) status in Europe since 2003.<ref name="DOORTSG">EU Profile-Karjalanpiirakka (accessed 06/01/2021)</ref> This means that any producer not following the traditional recipe cannot call them {{#invoke:Lang|lang}} and instead, will have to call them {{#invoke:Lang|lang}} 'rice pasties', {{#invoke:Lang|lang}} 'potato pasties', etc., depending on the filling.<ref>Food Safety Authority Evira Template:Webarchive (accessed 1/19/2016)</ref>
See also
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- Finnish cuisine
- Karelian hot pot
- Kalakukko
- Cornish pasty
- List of butter dishes
- List of pastries
- Ruisreikäleipä
- Bread cheese
- Lihapiirakka
- Mämmi
References
External links
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