Karelian Pasties - classic Finnish cooking during the holidays

It’s my favourite time of year. Not Christmas exactly, and not quite New Years Eve, either. No, it's the lovely time warp in between; the Sunday evening to the calendar year, a time out, untouchable, slowed down. During this week I’m never quite sure what day it is, but there's a few things I can always count on: a fire in the fireplace (first time since last Christmas), books read, books completed, board games, long walks, and - most important of all - overeating of good food (without feeling the slightest bit bad about it).

​I want to share a dish that’s perfect for the days between Christmas and New Years Eve: Karjalanpiirakka (Kar-ya-lan pee-rakka), or “Karelian pasties” in English. A classic Finnish dish, they are simple and they are delicious. They are perfect to make during the days between Christmas and New Years because at this time of year it’s okay to spend a whole day in the kitchen and make a mess and produce obscure Nordic foods to share with friends who have long overstayed their welcome. And if you totally fuck it up, that's okay, too. At least you've warmed up the kitchen with the oven (cranking the oven to max is mandatory for this recipe). So gather round your toasty  kitchen, let your friends keep raiding your liquor cabinet, and share a round of piping hot Karelian pasties.

Karelian pasties, a classic Finnish dish made of the humblest ingredients: rye and rice. It's my personal tradition to cook them during the Christmas holidays. These are served shortly after I moved into my new apartment in Norway.

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