Lihapiirakka, also known as Finnish meat pies, are delightful savory pastries traditional to Finnish cuisine. Often enjoyed during Vappu (May Day) celebrations, these pies can be deep-fried or baked, making them a versatile appetizer or snack. With a hearty filling of minced beef, crispy bacon, and wholegrain barley, they offer a satisfying bite suitable for any festive occasion.
Ingredients
For the Yeast Dough:
🥛 5 dl milk
🧈 50 g butter or 🌿 0.5 dl oil
🥚 1 egg
🧂 2 teaspoons salt
🍞 Approximately 1.3 liters yeast wheat flour, 7 dl spelt flour and 6 dl bun flour
🍮 50 g yeast
For the Filling:
🌾 1 dl wholegrain barley groats
🥩 400 g minced meat, beef recommended
🥓 100 g bacon
🧅 1 onion
🧄 2 garlic cloves
🧂 0.5 teaspoon salt, JOZO shaker
🌿 0.25 teaspoon allspice
🌶️ A pinch of paprika powder
🌶️ A pinch of black pepper, SANTA MARIA grinder
🥚 1 egg, added after mixture cools
For Deep Frying (optional):
🌻 8 dl sunflower or rapeseed oil
For Oven Baking (optional):
🥛 1 dl milk for brushing
Instructions
1- Prepare the Dough:
- Warm 5 dl of milk to lukewarm temperature.
- Dissolve 50 g yeast into the warm milk.
- Add 50 g melted butter or 0.5 dl oil, 1 egg, and 2 teaspoons salt.
- Gradually incorporate approximately 1.3 liters of yeast wheat flour, kneading until dough is smooth and elastic.
- Cover dough with a cloth and let it rise in a warm place for 15-20 minutes.
2- Cook the Barley Groats:
- In a small saucepan, bring 1.5-2 dl water to a boil.
- Add 1 dl wholegrain barley groats and cook for about 8 minutes.
3- Prepare the Meat Filling:
- Finely chop 100 g bacon, 1 onion, and 2 garlic cloves.
- In a frying pan, cook chopped bacon until crispy.
- Using the bacon fat, sauté onion and garlic until softened.
- Add 400 g minced meat, cooking until browned.
- Season the mixture with 0.5 tsp salt, allspice, and a pinch each of paprika powder and black pepper.
- Mix in cooked barley groats and let the filling cool slightly before mixing in 1 egg.
4- Shape the Pies:
- Divide the risen dough into 24 equal pieces and roll them into small balls.
- Flatten each ball into a thin disc.
- Place a spoonful of the meat filling in the center of each disc; moisten edges with water.
- Fold into half-moon shapes and seal edges firmly.
5- Cook the Pies:
- Deep Frying:
- Heat 8 dl of oil in a deep pot. Test with a small piece of dough; if it sizzles slowly, it's ready. Fry pies in batches until golden brown.
- Oven Baking:
- Arrange pies on a parchment-lined baking sheet. Brush with 1 dl milk, bake at 225°C for 25 minutes until golden.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 24 meat pies
Equipment: Frying Pan (non-stick), Induction Cooktop, Metal Mixing Bowl, Small Saucepan, Wooden Slotted Spatula, Kitchen Knife, Cutting Board, Rolling Pin, Deep Frying Pot, Slotted Spoon/Skimmer, Baking Sheet, Plate
Cooking Tips
- Ensure oil is at the right temperature for frying.
- Let the filling cool before adding the egg to prevent it from cooking.
- Test oil with bread for frying; it should brown slowly.
#finnishcuisine #savorypies #vappu #traditionalrecipes #meatlover
Lapin Martat: https://www.youtube.com/@lapinmartat326