In Scarborough, Ontario there used to be a Finnish Bakery that also sold blood pudding sausage, cheese and smoked salmon, but their pulla and other sweet bread buns were out of this world. I just couldn't stop eating them. The people retired and the best of the best is no longer. So, so good.
What I love about your channel is that you think outside the box. I feel like a lot of chefs or (certainly great!) home cooks are too focused on the "mainstream" cuisines like italian, indian, american etc. . But there is so much more to the world! I'd love to see some more scandinavian inspired dishes or some other countries you wouldn't necessarily think of first when looking for delishous cuisine!
A Finn just linked your video to me, so that's a great endorsement! My friends in Finland just gave me a bag of Karelian pies to fly home to the U.S. with because they were the everyday breakfast food with egg butter on top & I became OBSESSED. You're right about the flavor being so simple yet so delicious, & Finnish foods tend to be that way. Thank you for the video & spreading the love for such an understated cuisine!
When Im in finland we make egg butter. Is like 3 cooked eggs with 50 g butter, blend it. Thats orginal. But I love to make them with parsley, alot of gralic, salt and peppar. Yummy! Thats my twisted mix.
I LOVE YOU FRENCH GUY COOKING! I've looked for centuries all over the internet for this recipe! I lived 2 years in Finland, and this is by far what I miss the most! Thank you!!!!! c:
In Brazil we have a dish called "sweet rice" that's similar to the filling and it tastes like home! I'm going to try this recipe to remember my childhood!
First time I see a recipe from Finland. Never imagined a rice pudding as a pie or pastry pudding, but it sound and looked good. Loved your twist to it. More please. Thank you. 💐
Very interested in more Finnish recipes as I am part Finnish. But also I would agree that the cooking is fresh and wild as you say. Thanks for another great video!
Thanks for this video! I love to make these pies, but when I add my twist to them, I add garlic, jalapenos, and sometimes crispy chopped bacon to the rice porridge. :) I never thought to make them sweet! What a lovely idea!
Thank you for this great recipe! I love rye. I made my own not-so-twisted version because I had leftover aligot (the potato cheese mixture) to use up. So I filled my pasties with that and some parsley! YUM! My husband just ate SIX of them. I hope he doesn't have a heart attack! lol. That's a lot of butter and cheese.
Alternatively you can also substitute the rice pudding with mashed potatoes for a (possibly?) more traditional finnish taste. These are however often referred to not as Karjalanpiirakka, but Perunapiirakka (lit. Potato pasty)
Looks delicious Alex. I dunno about that sentiment you said in the end, but for me and i believe most people out there, if it delicious, why nitpick the origin? Coz good food and good taste knows no boundary~. Delicious food make people happy.
I was taught to make these by a Finnish woman whose grandmother won widespread acclaim for her karjalanpiirakka. She taught me that after baking the pasties, they should be topped with chopped up medium-boiled eggs, mixed with melted butter. I have to say that was a delicious version. I sometimes make these with my own savory twists: I add finely minced onion (or sometimes dried onion flakes) to the rice as it cooks. Sometimes a little freshly grated nutmeg too. Sometimes I substitute a little chicken stock for some of the milk, or add some white miso to the milk. Also, I usually go with a pasta roller to save time. I use a large biscuit cutter to form the crusts.
Greets from finland! I was too going to suggest this recipe to you! but Aleksi was quicker :). As a baker i would say that you made a great job. Never heard anyone putting blueberries in the karelian pastries :D that's a great idea! i have to try that sometime
I'm am Italian guy married to a Finnish woman. I can't resist putting some spices and herbs to the Karelian Perogies but I don't dare because it's probably THE Finnish national dish. It would be a betrayal.
I was lucky enough to have these one Christmas with my bf's very Finnish family. They would keep them frozen then throw them in the toaster like a pop tart. Delicious!
As a Finn, I really appreciate the attention! One small note, though: you seemed to use blueberries, but over here, the ones you'd find at a forest are bilberries (or European blueberries). Just saying that they'd give an even more Finnish feel in my opinion, if you happened to come across any! But your twisted recipe was very interesting, makes me think of breakfast porridge and blueberry pie! (Ps. When baked outside of specific regions, karelian pasties are actually officially called rice pasties (or by whatever filling they have) nowadays. That's what you'll most likely find at a supermarket for example. But unofficially they're still often called karelian pasties, as it's what we're used to.)
On n'entend jamais parler des traditions culinaires finnoises... qui sont pourtant géniales ! Merci, merci pour cette vidéo. Je pense que je vais m'y risquer ce week-end. Karjalanpiirakka for the win!
What it is: en.wikipedia.org/wiki/Karelian_hot_pot (Yeah it's from Wikipedia but the facts are correct) Recipe: www.foodfromfinland.com/recipes/main_course/karelian_stew.419.shtml (I use it)
I'm going to make these,too. Adding yet another adventurous element to my cooking life. I think this pastry might have a "toothy" quality which sounds really good to me. Plus I have about a gallon of recently frozen blueberries from my bushes so I'll use some of those in the pastries, along with a variety of nuts. More Finnish, please!
I just discovered your channel French Guy Cooking, and I love your videos, keep it up ! Before going to FInland in January and eating an original one, I think I'll definitely try cooking the Karjalanpiirakka at home :)
I love your videos and the way you make them fun. And because you have so many followers, I wanted to clarify something about the temperature conversions. I don't think there are any ovens that will go higher than 500°F. Not all temperature conversions need to be exact. You see, modern ovens that come with Fahrenheit temperature gauges normally go up in increments of 25°F at a time. So if you had a recipe that called for a 170°C, you will NOT find a way to put it spot on 338°F, for example. You'll have to set it at either 325°F or 350°F, and then pay attention to the time so it doesn't get to overcooked or undercooked. For instance, the MOST COMMON cooking oven temperatures in Fahrenheit are 300°F, 325°F, 350° and 375°F. That would be exactly 148.8888888888889°C, 162.7777777777778°C, 176.6666666666667°C, and 190.5555555555556°C respectivly. Does that makes any sense? Obviously not! I don't think there are any ovens that will have those temperatures in Celsius, specially the fractions of degrees. So you would have to get as close as you can to the temperature you need. For example, 300°F (150°C), 325°F (160°C), 350°F (180°C), and 375°F (190°C or even 200°C). Those would be the closest realistic equivalents. In the case of your 275°C, that would be 500°F. If you know of a regular household oven (not the industrial types) that goes OVER 500°F, please let me know where to get it. I hope it was clear enough, and I hope this helps someone at least. Keep the videos coming!
Ooooh yum! I love rye bread but I've never used the flour in pastries before, and I think the earthiness and slight bitterness from it really plays well with the creaminess of the rice pudding. Maybe I'll touch it up with that Persian inspired jam ;) looks good and thanks for the recipe!
Actually the tradiotional look is more like what you can see on Finnish Your Food! True Karelian Pastries video, but overall wellmade and entertaining to watch!
My grandma uses only rye flour and sometimes smashed potatoes as a filling :) Those were basically only ingredients in winter time besides animals and berries which were mostly saved for the holiday delicacy :) Milk was also very popular drink besides water, if you didn't like to drink rye juice or potato smoothies you choised milk :D
Aleksi the finnish gentleman in the video was quite charming in his delivery of course I don't understand Finnish. But you don't need to know Finnish to get the vibe that he's a delightful man
Hi. I just found this great video, and my comment comes 3 years too late, but to answer your question in the video: yes. Definitely do more videos about finnish foods with fresh natural ingredients. I enjoyed this, and the twisted version was interesting. Here's a challenge: come to Finland during late summer or early autumn, collect some wild mushrooms and berries, and then cook an improvised meal over an open fire while being outdoors.
I've been wanting to attempt to make some of these for a while now. I'm an American, so I'm not familiar. It doesn't look difficult, but damn does it look delicious. 😋
This is the second time in my life I see rice pudding used as a filling, first time it was in a tart (delicious by the way) and now this, I have to try this, maybe with a little touch of cinnamon... I have no idea if it's very finnish but I'm sure they wouldn't mind...
Cinnamon and that rice filling go great together. We actually call this filling "rice porridge" and we eat it alone without the crust on Christmas and spice it up with cinnamon and sugar. You could definitely try a sweet version of this pasty but traditionally we eat these with butter/boiled egg mix on top. You boil eggs, chop them up and mix with butter. It's great on a hot pasty.
That's pretty cool, I'm gonna give it a try :) In Argentina we are used to eat rice porridge too, we called it arroz con leche, hot or cold is a very delicious dessert any time of the year.
I loved the look of this pastry! I'd imagine it was some what filling with the rissoto and what not. Now I don't know much about deserts and that's why I appreciated this even more so! So, how about deserts around the world? I'd love to see more Finnish cooking also. But when it comes to deserts I don't feel like they have much of a national identity. Of course this opinion is spewing out of a mouth that belongs to a being that doesn't know much. I'd love to learn a thing or 2.
Finnish cuisine is rich with recipies that use fresh wild ingredients treated very simply. Go to Finland, you won't be disappointed , just don't forget to check out the markets for the best and freshest !
Fabulous! Now Alex, how about some Norwegian Lefse! It is so difficult I have never been successful. It always cracks and falls apart when rolling. You are great at those little tricks that make things possible. Help!
Nice touch with the background music :D "Säkkijärven polkka" aka "Karelian-Finnish Polka" A traditional spread on the Karelian pastry is hard boiled eggs smashed together with butter and a pinch of salt. Great channel you have PS. As to Finnish cuisine... a mixture of Nordic and Russian influences and some of our own specialities. Maybe some countries like France or Italy e.g. have a better/wider selection of ingredients and producers. Easier climate all in all for that. Probably a bit cheaper prices. One pretty nice thing in Finland is the right to go into the forest and forage e.g. berries and mushrooms, or catch fish with a basic rod en.wikipedia.org/wiki/Freedom_to_roam
Very cool video once again, I will definately try it!!! =D I think it is a good idea to try more finnish dishes because I know not one of them and so it's very interresting !! =)
Bien, avec les quantités que vous donnez, combien peut-on en faire? Par contre, je les adore en les tartinant de beurre écrasés avec des œufs durs (traditionnel en Finlande). Salut et merci
If u r going to visit our brothers in the east "finnland" you have to visit us in the middle " sweden" and our other brothers in the west "norway" too to get the full picture of northen cooking style!
I would not put rice pudding in this.. ick..too sweet. Rice porridge though, yum yum. Many like egg butter but I prefer just butter and a slice of melted jalapeno cheddar or some edam lol
Luz A Guevara: after the rice part, i think Marie meant the different choices of toppings that are usually had with these because the taste can be a bit bland by themselves. i usually put one or two in toaster, and when they are warmed only spread butter on 'em or maybe add a slice of cheese
