I come from Finnish decent and these neatly folded little pockets of heaven are to die for! They are simple in taste and in preparation. I love that I was able to incorporate the Thermomix into this family classic and I am proud to share them with you!
Ingredients:
Mashed Potato Filling
1kg potatoes, peeled and chopped
250g water
salt to taste
30g vegan butter
Rye Dough
1 1/2 cups rye flour
1/2 tsp salt
1 tbsp olive oil
Rice milk (traditionally buttermilk if you can have!), enough to make a stiff dough
Method:
Place potatoes, water and salt in TM bowl. Cook 20 minutes, 100°, speed 1. Watch the potatoes that they don't over cook. You do not want them to be mush but soft and still in pieces.
Add all dough ingredients into a large bowl. Mix together with a wooden spoon. Place on TM mat. Work the dough into a ball. Now, make balls (the size of a 50 cent piece AUD!) with the dough and set aside, keeping part of the TM mat folder overtop to ensure they don't dry out.
Insert butterfly to TM bowl. Add butter. Mash 20 seconds, speed 3.
Line a pan with parchment paper and preheat oven to 230°.
Roll out the balls, one at a time for assembly, using a rolling pin. Make an oval shape. Place a large spoonful of mashed potato into the centre of the rolled out oval. Now, starting in the middle, pinch in the edges of the oval dough and work your way up and down leaving a gap for the potato to peak through.
Place on lined pan. Bake until brown (no more than 10 minutes in my oven). Allow to cool slightly on a wire rack. Best served with butter! (You can keep these in the fridge or freezer, but they are always best if reheated in an oven).
Some variations on the spelling may include: piirakkaas, pirakas, karjalanpiirakka
