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Lihapiirakka

Lihapiirakka ("meat pie") filled with mincemeat and rice
Alternative names	Finnish meat pie
Course	Street Food
Place of origin	Finland
Main ingredients	Meat, rice, doughnut dough
Variations	Möttönen, atomi, vety
Other information	Street Food
Media: Lihapiirakka

A lihapiirakka (Finnish pronunciation: [ˈlihɑˌpiːrɑkːɑ], literally "meat pie") is an everyday Finnish food sold in supermarkets and often available ready-to-eat as street food. It is a form of savoury pie or turnover made from doughnut dough and filled with a mixture of minced meat and cooked rice and cooked by deep frying. It does not resemble a traditional English or American meat pie or turnover because it is made of doughnut mix and is deep fried. They are usually bought ready-cooked and are simply reheated in a microwave oven.

A larger and thicker form is also known as a möttönen. Two variants from Lappeenranta are atomi and vety ("atom" and "hydrogen"), where atomi contains either ham or egg, and vety includes both.

Traditionally the pastry is eaten whole. A contemporary way to have them is to split it in half and fill it with a frankfurter or some other type of sausage, or with kebab meat or some form of meat burger. They are generally served with ketchup, mustard and a relish similar to Bostongurka.

The term lihapiirakka may also be used for a large rectangular turnover.

See also

• List of doughnut varieties
• List of fried dough varieties
• Lörtsy
• Kalakukko
• Four'n Twenty

References

1. "Sam Yaffa: Bourdain loved making Finland episode". Yle Uutiset. 10 June 2018. Retrieved 10 October 2023.
2. ^ Alexandrou, Anna Maria (18 October 2012). "The humble Finnish meat pie can be a lifesaver". Helsinki Times. Retrieved 10 October 2023.
3. "Harrin Grill Menu" (PDF). Harrin Grill. Retrieved 4 April 2024.
4. "Junnos Cakes" (PDF). Junnos Cakes Lihapiirakkas. Retrieved 4 April 2024.
5. "The Finnish Bistro" (PDF). Finnish Bistro. Retrieved 4 April 2024.
6. "Glossary of Finnish dishes". Archived from the original on 2013-09-21. Retrieved 2013-06-07.

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