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Raw materials/Variety/Race

The Karjalanpiirakka TSG is an oven-baked pie. The crust is made with water, salt and rye or wheat flour. The filling consists of a mixture of barley and rice or smashed potatoes. Cooked crushed vegetables can also be used such as carrots, turnips, cabbage or stewed mushrooms.

Method of working/Cultivation/Breeding

A mixture prepared with the flour, water and salt is rolled out in a very subtle way, forming a piece of transparent dough in such a way that the product turns very crispy and has a round shape. The filling is prepared by adding rice or barley to boiling water or milk, letting it boil for 30-60 minutes. The filling is placed at the centre of the dough, leaving the edges free, where the crust is folded to the inside and then curled. Then it is oven-baked at a very high temperature of approximately 250-300°C for 15-20 minutes. Once removed from the oven, butter, oil or eggs are spread on the Karjalanpiirakka TSG.

Aspect and Taste

Karjalanpiirakka TSG is a small flat open pie which is 7 cm to 20 cm long. It has an elliptical or round shape and the crust edges and it is open in the upper part. The filling has a typical sweet taste which combines perfectly with its crispy crust.

Production Zone

The tradition territory of Karjalanpiirakka TSG originally was the Karelia. During the 17th and 18th centuries the product spread in the present areas of southern Finland and then in the remaining Finland regions.


Karjalanpiirakka TSG was spread between the 1600 and the 1700 in the area which is currently known as Southern Finland from where Karelian emigrants spread it to other regions of Finland and also to Sweden. The first document referring to Karjalanpiirakka TSG dates back to 1686.


Karjalanpiirakka TSG is kept in a dry place. It is consumed after warming it in the oven. It can be served as a dish or a snack and it is combined with beer very well.


The product is sold as Karjalanpiirakka TSG. It is marketed in single pieces, packed so that it is preserved crispy with all the crust.

Distinctive features

The characteristics of the traditional production method, its fast cooking and high temperature, give the crust its crispy quality and provide Karjalanpiirakka TSG with a particular taste.

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