Finnish Meat Pies (Lihapiirakka)
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Finnish meat pies, or lihapiirakka, are fried pockets of yeast dough with a filling of ground meat, onion and rice. I make them with beef, black pepper and marjoram, plus rice cooked in beef broth. The dough is made with milk, egg and butter, which gives you a soft bread-style shell with a golden fried surface.
These are lunch-sized pies you can serve with mustard, pickles or a simple salad. They take a little time to make because the dough needs to rise, but you can prepare the filling while you wait. Making a batch also gives you individual portions to freeze for later.
Finnish Meat Pies at a Glance
- Prep time: About 45 minutes
- Cook time: About 40 minutes for batch frying
- Rising and resting: About 1 hour 45 minutes
- Total time: About 3 hours 10 minutes, depending on rising and batch size
- Yield: 12 meat pies
- Cuisine: Finnish
- Main ingredients: Beef, onion, rice, flour, milk, egg, butter and marjoram
- Cooking method: Deep-fried in small batches
- Storage: Refrigerate promptly and use within 24 hours, or freeze
Why You’ll Love Finnish Meat Pies
- The homemade yeast dough gives the pies a soft, bread-style shell.
- Browning the beef and cooking the onion before assembly gives the filling a rich flavor.
- The filling uses everyday ingredients, so there’s no need to buy a long list of spices.
- Each pie makes an individual serving for lunch or a filling snack.
What is Lihapiirakka?
Lihapiirakka is a Finnish meat pie, and the fried street-food version features a yeast dough with a meat-and-rice filling. Finnish recipes also include baked versions, so the name doesn’t refer to just one cooking method. This lihapiirakka recipe follows the fried hand-pie style.
You may see these described as Finnish pasties in English. Although the folded shape resembles a British pasty, this version has a bread-style dough and rice in the filling. It isn’t the same as a Cornish pasty.
Ingredient Notes
- Ground beef [beef mince]: Beef with about 15% fat is a good choice for this filling. Drain excess fat without squeezing the meat dry.
- Onion: I like to chop it finely so the pieces soften during cooking and will fit neatly inside the pies.
- Rice: Choose short-grain white rice such as pudding rice or a suitable risotto rice. Cook it until tender and check the package’s liquid requirements.
- Beef broth: Low-sodium broth lets you adjust the seasoning after combining the filling.
- Marjoram and black pepper: Rub the dried marjoram between your fingers as you add it, and taste the cooked filling before adjusting the pepper.
- Flour: Use all-purpose flour [plain flour]. Add it gradually and stop when the dough is soft and manageable.
- Yeast: This method uses active dry yeast. Check that it foams in the warm water before continuing. If it doesn’t then it’s not fresh enough and won’t work properly.
- Milk, egg and butter: These enrich the dough. Cool the melted butter before adding it.
How to Make Finnish Meat Pies
Prepare the yeast dough and leave it to rise. Meanwhile, cook the rice and prepare the beef and onion filling, then let it cool. Divide and roll out the dough, add the filling, fold and seal the pies, then fry them in hot oil until golden brown.
Tips for Shaping and Frying
- Keep the dough soft: Add extra flour a little at a time. A slightly tacky dough is easier to shape than a dry, stiff one.
- Keep filling off the edges: Grease or pieces of rice on the border can prevent a secure seal.
- Press out air: Gently smooth the dough around the filling before closing each pie.
- Cover the waiting pies: A clean towel protects the dough while you finish shaping and frying.
- Monitor the oil: Aim for 350°F (175°C) and allow the temperature to recover between batches.
- Check the first pie: Cut it open to check that the dough has cooked through before frying the rest.
Substitutions and Variations
- Beef and pork: Use a ground beef-and-pork blend in the same quantity for a version similar to many Finnish recipes.
- Garlic: Add 1 minced clove to the cooked beef and onion, then cook briefly before mixing in the rice.
- Marjoram: If you don’t have it, use a smaller amount of dried oregano and taste the cooked filling before adding more.
- Serving sauces: Offer mustard, ketchup or cucumber relish separately so everyone can choose.
Equipment
- Deep heavy-bottomed pot: Use a deep pot with room for the oil to rise when you add the pies.
- Deep-fry thermometer: A pot-clip thermometer helps you monitor the oil between batches.
- Spider strainer: Lift the cooked pies out of the oil and let excess oil drain.
What to Serve with Finnish Meat Pies
Serve the pies warm with mustard and sliced pickles or cucumber relish. A cucumber salad or dressed cabbage salad makes a fresh accompaniment for lunch. You can also include them in a snack spread, although these 12 pies are larger than bite-sized party pastries.
How to Store
- Make ahead: Cook the filling, spread it in a shallow container and refrigerate promptly, ideally within 1 hour. Use within 24 hours.
- Refrigerate: Cool cooked pies promptly, ideally within 1 hour, and refrigerate in a covered container. Use within 24 hours because the filling contains rice.
- Freeze: Freeze promptly cooled cooked pies individually, then transfer them to a freezer bag or container. Label with the cooking date.
- Thaw: Defrost in the refrigerator and use within 24 hours.
- Reheat: Heat in a moderate oven until the center reaches 165°F (74°C). Reheat only once because of the rice component. I also tried to microwave one but found it makes the crust soft.
Finnish Meat Pies FAQs
Lihapiirakka means meat pie in Finnish. The name also appears on baked meat pies, although this recipe makes individual fried pies with yeast dough.
No, that’s a completely different dish. Karelian pies typically have an open rye crust and a rice porridge filling. These meat pies have a closed yeast-dough shell with beef, onion and rice inside.
Baked Finnish meat pies exist, but I haven’t tried baking these pies.
No. Some recipes have a beef-and-pork blend, and fillings vary. This version uses ground beef [aka beef mince].
Filling on the dough edges, an overfilled pie or trapped air can weaken the seal. Leave a clean border, press out air and pinch the edges firmly before crimping.
Finnish Meat Pies (Lihapiirakka)
Ingredients
- 2 ¼ teaspoons active dry yeast, 1 standard packet
- ¼ cup (60ml) warm water
- 1 cup (240ml) lukewarm whole milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 large egg, beaten
- 4 to 4 ½ cups (480 to 540g) all-purpose flour [plain flour], plus a little for rolling
- ½ cup (115g) unsalted butter, melted and cooled
- ½ cup plus 2 tablespoons (150ml) uncooked short-grain white rice
- 1 ¼ cups (300ml) low-sodium beef broth
- 14 ounces (400g) ground beef [beef mince], preferably 85% lean
- 1 large onion, finely chopped
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon dried marjoram
- Water, as needed if the rice dries out before it is tender
- Neutral oil suitable for deep-frying, enough for 2 inches (5cm) depth in your pot without filling it more than halfway, plus a little to grease the dough bowl
- Mustard, optional, to serve
Equipment
- Large mixing bowl
- Measuring Cups and Spoons
- Kitchen scale
- Small saucepan with lid
- Skillet
- Knife
- Cutting board
- Wooden spoon
- Rolling Pin
- Baking sheets
- Deep heavy-bottomed pot
- Deep-fry thermometer
- Instant-read food thermometer
- Spider strainer or slotted spoon
- Wire rack
Method
- Add the yeast to the warm water and leave for about 10 minutes, until foamy. Mix in the milk, sugar, salt and beaten egg.
- Stir in 2 cups (240g) flour, followed by the cooled melted butter. Gradually add another 2 cups (240g) flour. Knead for about 5 to 10 minutes until smooth and elastic, adding flour from the remaining ½ cup (60g) only as needed.
- Lightly oil a bowl, add the dough, cover and leave in a warm place until doubled, approximately 1 hour. Gently deflate, cover and leave for another 30 minutes.
- During the first rise, add the rice and broth to a small saucepan. Bring to a simmer, cover and cook gently until tender, using the rice package's timing as a guide.
- Cook the beef and onion in a skillet over medium heat, breaking up the meat. Continue until the onion is tender and the beef reaches 160°F (71°C). Drain excess fat. Mix in the salt, pepper, marjoram and cooked rice, then taste and adjust the seasoning. Spread in a shallow container and refrigerate promptly, ideally within 1 hour, until cool and ready to use.
- Divide the dough into 12 pieces and keep covered. On a lightly floured surface, roll each into a circle approximately 6 inches (15cm) across. Divide the filling into 12 portions, roughly ¼ cup each. Add a portion to one half of each circle, leaving a clean border.
- Fold over the dough, gently press out trapped air and pinch the edges firmly together. Crimp with a fork. Arrange on parchment-lined baking sheets and cover. Let the shaped pies rest for about 15 minutes before frying; later batches can rest while you fry the first.
- Add about 2 inches (5cm) oil to a deep heavy-bottomed pot, keeping the pot no more than half full. Heat to 350°F (175°C).
- Fry 2 pies at a time, or fewer if the pot is small, for approximately 2 to 3 minutes per side, flipping once, until golden. Check the first pie to confirm the dough is cooked through, adjusting the time if needed.
- Drain on a wire rack set over a baking sheet. Let the hot filling cool slightly before serving with optional mustard.
Notes
- Keep the filling cool and away from the sealing edges.
- Timing varies with room temperature and frying batch size.
- Refrigerate cooled pies promptly and eat within 24 hours, or freeze. Reheat only once, to 165°F (74°C) in the center.
A Batch of Homemade Finnish Meat Pies
A warm meat pie with mustard makes a filling lunch, and making them individually gives you portions to save for later. Serve these homemade Finnish meat pies warm with mustard, then freeze any extras for another day.
More Filled Pastries to Try
Homemade pastries can hold all kinds of delicious fillings. My Malaysian curry puffs combine chicken and potato with curry spices, while spinach potato knishes offer a meat-free option with a filling of mashed potato and spinach. Either one is a great choice if you’re in the mood for a savory filled pastry.
