I think every culture has its own form of these meat pies. Rutzas,pierogi, empanadas etc. This is the Finnish version of meat pies.

Lihapiirakka is found in all small grills in Finland. Finding your way to the closest grilli after a night out in bars is common in Finland. Lihapiirakka is often the “fast food” chosen to help ease the looming possibility of a hangover. Variations on how to eat this treat are endless. It’s usually filled with condiments like ketchup, mustard, relish, and mustard relish cheese, and for those who are really hungry, add some Frankfurter or lenkkimakkara (Finnish sausage). Adding a burger patty or fried slice of Lyoner sausage is not uncommon. Basically, whatever your heart desires according to how drunk you are 😀 They are also served at public schools in the are of Tampere for lunch, usually with spinach soup. This is the way my kiddo have always loved them.

Lihapiirakka is also an excellent snack and great to take with you as snack. My son takes these to work as lunch.

Lihapiirakka is traditionally deep fried, and you can do that with this recipe, too, but mine are baked in the oven and pasted with melted butter after baking. I think the taste is the same, but the advantage is that you don’t need to play around with hot oil. I also usually use whole-grain spelt flour because I like its texture. You can use regular wheat flour as well.

This recipe gives about 20 pies.

Dough:

• 5 dl milk (or water)
• 25 g fresh yeast*
• 2 tsp salt
• 1 1/2 tbsp sugar
• 50 g melted butter (or vegetable oil)
• Approximately 11 dl wheat bread flour

DOUGH:

1. Dissolve yeast in lukewarm milk. If using dry yeast, slightly warm the liquid to a temperature slightly warmer than lukewarm (42 degrees Celsius) and mix the dry yeast into the flour.
2. Add salt, sugar, and melted butter/oil.
3. Gradually mix in the flour, one deciliter at a time.
4. Let the dough rise, covered with a cloth, in a warm place for about 45 minutes.

*Note: 25 g fresh yeast = 1 packet dry yeast (one bag weighs 11g in Finland)

Filling:

• 6 1/2 dl water
• 1 tsp salt
• 2 1/4 dl porridge or risotto rice
• 25 g butter or margarine
• 1 large onion (1 large = 2 small)
• 450 g minced meat or pulled oats (or some other vegetable protein if you want to make these vegetarian)
• 1 large garlic clove (1 large = 2 small)
• 1 1/2 tsp salt
• 1 1/2 tsp allspice
• 1 1/2 tsp paprika powder

FILLING: 

Prepare the filling while the dough is rising.

1. In a saucepan, heat water to boiling. Add salt and porridge rice. Boil for about 15 minutes until the water has evaporated.
2. Mix butter into the warm rice.
3. Finely chop the onion.
4. Cook the minced meat in a pan and add the onion and crushed garlic clove towards the end to soften. If using pulled oats or another plant/milk protein product, you can mix it directly into the other ingredients and sauté the onion separately.
5. Season the meat mixture with salt and pepper. Combine with the rice.

To finish:

• Approximately 50 g melted butter or margarine

ASSEMBLE the pies. 

1. Divide the dough into two parts. 
2. Roll each half separately into a thin sheet (thickness of about 4 mm). Use plenty of flour while rolling.
3. Cut circles from the sheet using a sharp-edged bowl turned upside down (diameter 14 cm). You can dip the edge of the bowl in flour before cutting the circle. If you prefer, you can also divide the dough into 20 parts and roll each circle separately.

4.Place a generous half-deciliter of filling (1,5-2 tablespoons) on one half of the dough circle. Lift the other half over the filling and press the edge closed with your fingers or a fork

5. Place the pies on a baking sheet lined with parchment paper, about 6 at a time.

6. Bake at 225 degrees Celsius for approximately 12 minutes.Brush melted butter on the surface after baking.

NOTE: These freeze very well so it’s worth of making them more at one go.