Lihapiirakka translates simply as meat pie, which undersells it. It is a soft yeasted dough, close to a doughnut but without the sugar, wrapped around a filling of minced beef, onion and rice and fried until puffed and golden. Finns buy them at supermarkets, market squares and late night grilli kiosks, where they are split open and loaded with mustard, ketchup or something more elaborate. Affectionately shortened to lihis, it is the snack of the walk home.

The rice is not filler for its own sake; it keeps the filling moist and pleasant even when the pie has cooled, which is why lihapiirakka travel so well to a rally stage, a lakeside or a sofa. Making them at home takes some time for rising, but the work itself is simple and the results vanish quickly.

The dough

Ingredients

• 1 cup (240 ml) whole milk
• 3 tablespoons (45 g) butter
• 2 1/4 teaspoons (one 1/4 oz or 7 g packet) instant yeast
• 1 tablespoon sugar
• 1 teaspoon fine salt
• 1 large egg
• about 3 1/2 cups (440 g) all purpose flour

Method

1. Heat the milk and butter in the small saucepan over low heat just until the butter melts. Take off the heat and let it cool to 110°F (43°C).
2. In the mixing bowl, stir together 3 cups (375 g) of the flour, the yeast, sugar and salt. Add the warm milk mixture and the egg and stir with the wooden spoon until a shaggy dough forms.
3. Tip the dough onto a floured surface and knead for 8 minutes: push it away with the heel of your hand, fold it back, turn it a quarter turn, repeat. Add the rest of the flour a spoonful at a time only if it sticks badly.
4. Put the dough back in the bowl, cover with the towel and leave somewhere warm for about 1 hour.

The meat and rice filling

Ingredients

• 1/2 cup (100 g) short grain rice
• 1 cup (240 ml) water
• 1 tablespoon (15 ml) vegetable oil
• 1 medium yellow onion
• 1 lb (450 g) ground beef
• 1/2 cup (120 ml) beef stock
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper

Method

1. Put the rice, water and a pinch of salt in a small pan, bring to a boil, cover, turn the heat to low and cook for 15 minutes. Leave it covered off the heat for 5 minutes.
2. Heat the oil in the skillet over medium heat. Cook the onion for 5 minutes until soft. Turn the heat to medium high, add the beef and break it into small crumbs with the spoon. Cook, stirring, for 8 minutes.
3. Add the stock, salt and pepper and simmer for 3 minutes until most of the liquid has bubbled away. Stir in the rice. Taste for seasoning, spread on a plate and cool for at least 20 minutes.

Shaping and frying

Ingredients

• about 8 cups (2 liters) vegetable or rapeseed oil

Method

1. Punch the risen dough down gently and divide it into 12 equal pieces. Roll each into a ball, then roll it out with the rolling pin into an oval about 6 by 4 inches (15 by 10 cm).
2. Put about 3 tablespoons of filling in the middle of each oval, leaving a clear border. Fold the long sides up over the filling so they meet, pinch the seam very firmly together along its length, and pinch the ends shut. Turn the pie over so the seam is underneath and pat it into a flat oval. Cover with the towel and leave for 20 minutes.
3. Pour the oil into the heavy pot and heat over medium heat to 350°F (175°C).
4. Lower 2 or 3 pies at a time into the oil with the slotted spoon, seam side down first. Fry for 3 to 4 minutes per side, turning once. Lift onto the rack to drain. Let the oil come back to 350°F (175°C) between batches.

More from Finland