📝 About This Recipe
A beloved Finnish classic, Lihapiirakka is a deep-fried yeast dough pastry filled with a savory mixture of seasoned minced beef and tender rice. Often found at late-night food stalls across Finland, these pies offer a perfect balance of a soft, pillowy exterior and a hearty, flavorful core. It is the ultimate nostalgic comfort food that brings the warmth of Helsinki street life right into your kitchen.
🥗 Ingredients
For the Yeast Dough
- 2 cups Whole milk (warmed to 110°F/45°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 1 1/2 teaspoons Salt
- 5-6 cups All-purpose flour (sifted)
- 1/4 cup Unsalted butter (melted and cooled)
For the Savory Filling
- 1 lb Ground beef (80/20 lean-to-fat ratio preferred)
- 2 cups White rice (cooked and cooled)
- 1 large Yellow onion (very finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground allspice (the secret Finnish spice)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
- 1/4 cup Beef broth (to keep the filling moist)
For Frying
- 1 quart Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
Stir in the salt and then begin adding the flour one cup at a time, mixing with a wooden spoon or a dough hook. When the dough starts to come together, pour in the melted butter.
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3
Knead the dough for about 5-8 minutes until it is smooth and elastic. It should be soft but not stick to your fingers. Place it in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
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4
While the dough rises, prepare the filling. In a large skillet over medium heat, brown the ground beef until no longer pink. Drain off any excess fat.
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5
Add the finely chopped onion and garlic to the beef and sauté for 5 minutes until the onions are translucent and soft.
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6
Stir in the cooked rice, salt, black pepper, and ground allspice. Pour in the beef broth and cook for another 2-3 minutes until the liquid is absorbed. Set the filling aside to cool completely.
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7
Once the dough has risen, punch it down and divide it into 10 to 12 equal-sized balls (about the size of a large lemon).
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8
On a lightly floured surface, roll each ball into a circle about 6 inches in diameter.
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9
Place 2-3 tablespoons of the meat and rice filling onto one half of the dough circle, leaving a border around the edge.
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10
Fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly together and crimp with a fork to ensure a tight seal.
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11
Let the prepared pies rest on a parchment-lined tray for 15-20 minutes to puff up slightly while you heat the oil.
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12
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the pies 2 at a time for about 2-3 minutes per side until they are a deep golden brown.
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13
Use a slotted spoon to remove the pies and place them on a wire rack over paper towels to drain any excess oil.
💡 Chef's Tips
Ensure the filling is completely cool before placing it on the dough to prevent it from becoming soggy. Always use a thermometer to check your oil temperature; if it is too hot, the outside burns before the inside cooks. Don't overfill the pies, as the steam needs a little room to expand or the seams might burst during frying. If you prefer a lighter version, you can bake these at 400°F (200°C) for 15-20 minutes, brushing with egg wash first. Ground allspice is the traditional 'secret' ingredient that gives Lihapiirakka its unique, authentic Finnish flavor profile.
🍽️ Serving Suggestions
Split the hot pie horizontally and stuff with a grilled 'nakki' (Finnish frankfurter) for the ultimate street-style experience. Serve with a side of Finnish pickled cucumber salad (kurkkusalaatti) and spicy brown mustard. Drizzle the inside with a mix of ketchup and raw chopped onions for a classic flavor punch. Pair with a cold glass of milk or a crisp pilsner to cut through the richness of the fried pastry.