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Karelian pasties, Karelian pies or Karelian pirogs (South Karelian dialect of (フィンランド語:karjalanpiirakat), singular ''karjalanpiirakka''; North Karelian dialect of Finnish: ''karjalanpiiraat'', singular ''karjalanpiiras''; (singular); Olonets Karelian: ''šipainiekku''; (ロシア語:Карельский пирог) ''Karelskiy pirog'' or калитка ''kalitka''; (スウェーデン語:Karelska piroger)) are traditional pasties or pirogs from the region of Karelia. Today they are eaten throughout Finland as well as in the neighbouring Estonia and northern Russia. The oldest traditional pasties usually had a rye crust, but the North Karelian and Ladoga Karelian variants also had wheat alongside of rye to improve the baking characteristics of the available rye breads. The common fillings of this era were barley and talkkuna. The 19th century first introduced potato and buckwheat as new fillings, and later due to trade, also rice and millet. Nowadays in the most familiar and common recipe the pasties are made from a thin rye crust with a filling of rice. Butter, often mixed with boiled egg (egg butter or ''munavoi''), is spread over the hot pasties before eating. Karjalanpiirakka have Traditional Speciality Guaranteed (TSG) status in Europe.〔(EU Profile-Karjalanpiirakka ) (accessed 07/06/2009)〕 ==See also== * Finnish cuisine * Karelian Hot Pot * Kalakukko * List of butter dishes * List of pastries * Mämmi * Khachapuri * Vatrushka * Cantiq * Sklandrausis 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Karelian pasty」の詳細全文を読む スポンサード リンク
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