Can I prepare the filling ahead of time?
Yes, the meat and rice filling can be cooked and refrigerated for up to 2 days before assembling the pies.
DINNER
Classic Finnish Meat Pie (Lihapiirakka) with Ketchup and Mustard
This recipe brings the beloved Finnish street food, Lihapiirakka, right to your kitchen. These savory meat-filled pastries are perfect for a hearty meal, traditionally served with a generous squeeze of ketchup and a dollop of mustard.
HOW TO MAKE IT
Let's cook.
01
In a large skillet, brown the 1 pound of ground beef over medium-high heat for 8-10 minutes, breaking it apart with a spoon, until no pink remains. Drain any excess fat.
02
Add the 1/2 cup of chopped onion to the skillet with the beef and cook for 3-5 minutes, until softened. Stir in the 1/2 cup of cooked rice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and remove from heat.
03
Unroll the 1 package of crescent roll dough and separate it into 4 rectangles. Press the seams together on each rectangle to form a solid piece of dough.
04
Spoon an equal portion of the meat and rice mixture onto one half of each dough rectangle. Fold the other half of the dough over the filling, pressing the edges firmly to seal, creating a half-moon shape. Crimp the edges with a fork to ensure a tight seal.
05
Brush the tops of the pies with the 1 tablespoon of melted butter, then brush with the 1 beaten egg for an egg wash. Place the pies on a baking sheet lined with parchment paper.
06
Bake the pies in an oven at 375°F (190°C) for 20-25 minutes, or until golden brown and puffed.
07
Serve the Classic Finnish Meat Pies hot with 1/4 cup of ketchup and 1/4 cup of Dijon mustard on the side.
About This Recipe
This recipe brings the beloved Finnish street food, Lihapiirakka, right to your kitchen. These savory meat-filled pastries are perfect for a hearty meal, traditionally served with a generous squeeze of ketchup and a dollop of mustard.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of allspice or a dash of Worcestershire sauce to the meat filling. Ensure the rice is fully cooked and cooled before mixing with the meat to prevent soggy pies.
Easy Substitutions
Ground pork or a mix of ground beef and pork can be used instead of just ground beef. For a vegetarian option, use plant-based ground meat substitute and vegetable broth for flavor. Puff pastry can be used in place of crescent roll dough for a flakier crust.
Storage & Reheating
Store leftover Lihapiirakka in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or a toaster oven until warmed through.
Serving Suggestions
Serve these meat pies as a hearty lunch or dinner with a simple green salad. They are also excellent as a portable snack for picnics or packed lunches. For a more authentic Finnish experience, pair them with a cold glass of milk or a light beer. A side of pickled cucumbers would also complement the rich flavors.
Common Mistakes
Overfilling the pies can cause them to burst during baking, so use a moderate amount of filling. Not sealing the edges properly can lead to the filling leaking out, so crimp them well with a fork. Baking at too low a temperature might result in a pale, undercooked crust; ensure your oven is preheated to 375°F (190°C). Using hot rice in the filling can make the dough soggy; allow the cooked rice to cool completely before mixing.
Frequently Asked Questions
Can I freeze Lihapiirakka?
You can freeze the unbaked pies. Place them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen at 375°F (190°C) for 30-35 minutes.
What kind of rice should I use?
Short-grain rice is traditional, but medium-grain white rice works well too. Avoid long-grain rice as it can be too dry.
MORE TO KNOW
Lihapiirakka, or Finnish meat pie, is a popular street food often found at kiosks and markets across Finland. While traditionally made with a yeast dough, using refrigerated crescent roll dough offers a convenient and delicious shortcut for home cooks. The combination of savory meat and rice filling encased in a soft, slightly flaky crust, paired with the classic condiments of ketchup and mustard, creates a uniquely satisfying experience. The egg wash not only gives the pies a beautiful golden sheen but also helps to seal the edges, preventing the filling from escaping during baking.
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