Rieska finnish flat bread12/26/2023 ![]() The lörtsy, a deep-fried pasty from the city of Savonlinna, can be prepared with many different kinds of fillings. Recipes and descriptions supplied by Timo Lepistö Deep-fried pasties (lörtsy) from the Lake Saimaa region There’s a stew named after Karelia, too, and we throw a few other delicacies into the mix, such as a vegan cabbage roll that is a cousin of the Mediterranean dolma. ![]() The Karelian pasty, a small, thin-crusted pie filled with rice, is available in every grocery store across the nation. People also know that one of Finland’s favourite foods comes from Karelia, the easternmost region of the country. Lake Saimaa is an extensive, magnificent labyrinth of interconnected lakes, bays and islands with a water surface area of nearly 4,400 square kilometres (1,700 square miles). Serve warm.When people think of eastern Finland, they often think of the country’s largest body of water. Bake for 15 to 20 minutes or until golden (an egg wash will help you get a nice color, though it was not specified in the recipe).Poke in a few places with a fork, then transfer to a parchment-lined baking sheet. Flatten with the palm of your hand to a thickness of about a quarter inch. Dust your hands with flour and place the dough pieces on a well-floured surface. Separate the dough into 8 to 12 equal-sized pieces.Cover and let stand for 15 or 20 minutes. Now gradually add the four to the potato mixture until you get a dough.Add the mashed potato and mix thoroughly. ![]() In a separate bowl, beat the egg with the salt, sugar and melted butter. In a large bowl, mix the flour with the baking powder.
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