Sunday, December 5, 2021

Eat like you’re in Finland

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Finland is located in Northern Europe along the border of Sweden. Finland is known for its picturesque snowy landscape and perfect view of the northern lights. Here are some recipes to shine a light on their incredible cuisine!

Mustikkapiirakka (Finnish Blueberry Pie)

Mustikkapiirakka (Finnish Blueberry Pie)

Ingredients

For the crust:

  • 100 g unsalted butter, at room temperature
  • 100 g cane sugar
  • 1 large egg
  • 100 g rye flour
  • 100 g all-purpose flour
  • 1 tsp baking powder
  • Pinch of cardamom

For the filling:

  • 250 g fresh blueberries
  • 250 g sour cream
  • 1 egg
  • 1/4 tsp cardamom
  • 1 tsp vanilla
  • 4 Tbsp cane sugar
Finland: Mustikkapiirakka (Finnish Blueberry Pie)
Instructions
  1. Preheat the oven to 375° F. Lightly butter a 28 cm (10″) tart pan with removable bottom.

For the crust:

  1. Cream together the butter and sugar until fluffy and light.
  2. Add in the egg, and mix.
  3. Stir in the flours, pinch of cardamom, and baking powder just until combined into a pliable ball.
  4. Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and up the sides of the pan.
  5. Prick the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven and let cool slightly.

For the Filling:

  1. While your crust bakes, in a bowl whisk together the sour cream, egg, sugar, vanilla, and cardamom. The filling will have a thin, pourable consistency.
  2. Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over and around the berries and spread gently with a spatula until the crust is filled evenly.
  3. Carefully return to the oven and bake for 25-30 minutes, or until the edges are golden brown and the filling around the edges is set. The center should not look like uncooked liquid, but neither too dry and firm.
  4. Remove from the oven and cool at room temperature for at least 40 mins.
  5. Serve warm or at room temperature, with ice cream or whipped cream if you like, maybe with a few extra berries on top.

Karelian pastry

National Dish of Finland Karelian Pasty

Ingredients

For Rice Porridge Filling                    

  • rice 1 cup
  • milk 2 cups
  • water 2 cups
  • Salt                 

For Rye Crust Pastry Shell                

  • rye flour 1 cup
  • all-purpose flour ¼ cup
  • water ½ cup
  • salt 1 tsp
Eat like you're in Finland
Instructions

For Rice Porridge Filling

  1. Pour the water into a saucepan and then add the cup of rice.
  2. Turn on the heat and bring to a boil.
  3. Stir occasionally.
  4. Place the lid on the saucepan and cook for twenty (0:20) minutes.
  5. Pour in the milk.
  6. Replace the lid and cook until the milk is absorbed and the rice is tender and creamy.
  7. Set aside.

For Rye Crust Pastry Shell

  1. Place both types of flour in a large bowl together with the salt.
  2. Gradually add the water and knead into a stiff dough.
  3. Form the dough into a log.
  4. Divide the dough into sixteen equal pieces.
  5. Shape each piece into a ball.
  6. Lightly sprinkle flour on a board and roll out each ball into a six-inch circle.
  7. Place three tablespoons of the rice porridge onto the center of each circle.
  8. Fold the two opposite sides of each circle of dough, partly over the porridge filling, about half-inch away from the middle, leaving the center of the filling exposed.
  9. Crimp the folded edges by pinching the dough together with the fingers so that the pasty resembles a cowrie seashell.
  10. Preheat the oven to 450 degrees F and line a baking tray with parchment paper.
  11. Set the Karelian Pasties onto the parchment paper and bake for about fifteen (0:15) minutes until golden, brushing once with a wash made of hot milk and butter.
  12. Take the pasties out of the oven and while hot, brush again with the wash.
  13. Allow the pasties to cool. Serve the Karelian Pasties with munavoi; an egg and butter side dish.

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