Greenish Karelian Pies ‒ Vihertävät karjalanpiirakat

I feel people are often way too conservative when it comes to dishes where the whole idea is that you can stuff them with anything at hand. For karelian pies this nearly always means rice porridge. My personal favourite is still a rather classic turnip filling, but this combination has also managed to attract praises. Couple of times I've run out of the filling though there was still crust left, so if you want to play safe increase the amounts in the stuffing part a little.

Basic crust recipe

With a modernized filling:
- 200 g frozen peas
- 2 dl hazelnuts
- 1 lime
- 1 tbsp dark syrup
- white pepper
- salt

If possible, let the nuts soak in water the previous night. Make the crust as usual. Mash the peas and the nuts together. Wash the lime, crate some of the peel and squeeze the juice. Mix with the pea and nut mash together with seasonings.

Stuff the pastries with your filling and continue to heating the oven and wrinkling and as usual.

Nutritional values / 1152 g:
energy 2503 kcal
fat 124 g
protein 68 g
carbohydrates 276 g
fiber 89 g