Lihapiirakka (Finnish meat pie)
Photo: Mika (Mika83) · Public domain

History

The lihapiirakka, a fried dough pocket of minced meat and rice, is Finnish grill-kiosk and bakery food at its most established. Eromanga near Kasarmitori has fried it to a secret recipe since 1946, and the loaded version with sausage and egg, the vesisemmu, is a Helsinki institution for late nights and quick lunches alike.

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Common allergens: Gluten, Egg

Make it at home

Yield 8Hands-on 45 minTotal 2 hrDifficulty Intermediate

Ingredients

  • 300ml milk, lukewarm
  • 15g fresh yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 500g plain flour
  • 2 tablespoons melted butter
  • For filling: 300g minced beef, 150g cooked rice, 1 onion, salt, pepper, allspice
  • Neutral oil for deep frying

Method

  1. Dissolve the yeast and sugar in the milk, then mix in salt, flour and butter to a soft dough and prove 1 hour.
  2. Fry the onion, brown the mince, season with salt, pepper and allspice, then mix with the cooked rice and cool.
  3. Roll the dough thin and cut into rounds; spoon filling onto half of each, fold over and seal into half-moons.
  4. Heat oil to 180C and fry the pies a few at a time until deep golden, about 3 minutes, turning once.
  5. Drain on paper and serve hot with mustard and ketchup, or topped with a sausage and fried egg.

Tip from the editors. Seal the edges firmly and keep the oil at 180C so the dough cooks through before the crust burns.

Where to eat lihapiirakka (finnish meat pie)

Lihapiirakka (Finnish meat pie) in Helsinki

Eromanga ★ 4.0

€€ BakeryKeskusta

Eromanga is an old-school bakery-cafe near Kasarmitori in Helsinki; the lihapiirakka meat pie has been made to a secret 1946 recipe, weekday daytime only.

Why locals goAn old-school bakery-cafe near Kasarmitori whose lihapiirakka meat pie has been made to a secret 1946 recipe, a pre-war Helsinki ritual hiding in plain sight.

TipOrder the meat pie with sausage and a fried egg. Weekday daytime only; it is a working bakery, not a destination room.

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