Lihapiirakka

Valio describes lihapiirakka as a Finnish fast-food classic. This version wraps a rice, mixed pork-and-beef mince and onion filling in a yeast dough made with milk, spelt flour and wheat flour, then deep-fries the pockets in rapeseed oil.

Yeast is dissolved in lukewarm milk and mixed with salt, sugar and two eggs. The flours are gradually kneaded in, followed by supplied melted butter, until the elastic dough pulls away from the bowl; it rises covered until doubled.

Mixed pork-and-beef mince, supplied chopped onion, porridge rice and prepared meat stock cook together in a pot until the rice is done. Salt, crushed black pepper and dried marjoram season the filling.

The dough is kneaded to remove air, divided into fifteen balls and rolled into thin ovals. Filling goes in the centres; the ovals are folded into pockets, their edges brushed with egg and pinched closed, then rested on baking paper under a baking cloth.

Rapeseed oil is heated in a large pot to about 180°C, with a bread piece used as the recipe’s oil test. The pockets fry on both sides until brown and briefly drain on kitchen paper.