Lihapiirakka
- 45m Prep Time
- 20m Cook Time
- 1h 5mReady In
Lihapiirakka are Finnish meat pies filled with seasoned minced beef and rice, enclosed in a yeast dough and deep-fried until golden. They are a popular street food and snack in Finland.
Ingredients
- 250 g plain flour
- 150 g water or milk
- 1 egg
- 10 g caster sugar
- 5 g fresh yeast
- 4 g fine salt
- 30 g butter softened
- 0.5 onion finely diced
- vegetable oil
- 100 g minced beef
- salt
- black pepper
- 50 g long-grain white rice
- water or milk
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.6 mg
- Iron: 2.53 mg
- Magnesium: 14.7 mg
- Phosphorus: 79.6 mg
- Potassium: 96.5 mg
- Zinc: 0.61 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 250 g plain flour
- 150 g water or milk
- 1 egg
- 10 g caster sugar
- 5 g fresh yeast
- 4 g fine salt
- vegetable oil
- 100 g minced beef
- salt
- black pepper
- 50 g long-grain white rice
- water or milk
Prepare
- Soften 30 g butter
- 0.5 onion, finely diced
Let's Cook
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Step 1.
In a stand mixer with a dough hook, combine 250g plain flour, 150g water or milk, 1 egg, 10g caster sugar, and 5g fresh yeast. Beat until a smooth, stretchy dough forms. Add 4g salt and 30g softened butter, then knead until fully incorporated. Cover the dough and refrigerate overnight.
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Step 2.
Remove the dough from the refrigerator and let it rise at room temperature for 2 hours. While the dough rises, finely dice half an onion. Heat a little vegetable oil in a frying pan over medium heat and fry the onion until translucent, about 3–4 minutes. Add 100g minced beef, season with salt and pepper, and cook until browned, then remove from heat.
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Step 3.
Cook 50g long-grain white rice according to package directions until tender; drain if needed. Spread the cooked rice in a shallow layer on a large plate to cool quickly until dry and fluffy. Stir the cooled rice into the onion and meat mixture. Refrigerate the filling until needed.
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Step 4.
After the dough has risen, divide it into 6 equal pieces and shape each into a ball. Cover and let rest for 10 minutes. Lightly dust a work surface and rolling pin with flour. Roll each dough ball into a circle about 15–18cm in diameter and 1cm thick.
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Step 5.
Divide the filling evenly among the dough circles, spreading it out but leaving a 1cm clean border around the edge. Brush the border with a little water or milk. Fold the dough in half over the filling to form a semicircle and press the edges firmly to seal. Cover the pies and let them rise for 1–2 hours.
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Step 6.
In a deep, heavy pan, heat vegetable oil to 180°C/350°F. Fry 2 pies at a time for 3–4 minutes per side, until golden brown. Use a slotted metal spoon to transfer the fried pies to a wire rack lined with paper towels. Repeat with the remaining pies. Serve warm.