Chef: Correct meta description tag or fix unbalanced bracket pairs

2017-01-15T15:41:43Z

Correct meta description tag or fix unbalanced bracket pairs

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{{#seo:
|title=Karjalanpiirakka (Karelian vegetable pie)
|titlemode=replace
|keywords=#rice #dough #barley #vegetables #baking #baked #flour #egg #preparedfoods #stewed #carrot
|hashtagrev=12032020
|description=Aito Perinteinen APT Karjalanpiirakka is a vegetable pie from Finnish Karelia which is started by cooking the filling. The filling is usually a..
}}


[[Image:Karjalanpiirakka (Karelian vegetable pie).jpg|300px|thumb|right|Karjalanpiirakka]]
'''[[Template:Aito Perinteinen Tuote|APT]] Karjalanpiirakka''' is a [[vegetable]] pie from Finnish Karelia which is started by
cooking the filling. The filling is usually a [[purée]] of [[barley]] or [[rice]] or [[mashed potato]]. Instead of
these, cooked [[mashed]] [[vegetables]] (e.g. [[swede]], [[carrot]], [[turnip]] or [[stewed]] [[cabbage]] or [[mushrooms]]) may
also be used. The [[dough]] that will hold this filling is prepared from water, [[salt]] and [[rye]]- or
[[wheat]] [[flour]]. The [[dough]] is rolled into as thin, round, almost translucent ‘piirakka’ [[dough]] shapes
as possible. The thinness of the shape ensures the karjalanpiirakka's crispiness. The edges of the
shape are brought up over the filling and crimped. The pirrakka is then [[baked]] in a hot [[oven]] (about
250-300 °C) for 15-20 minutes. The rapid [[baking]] and high heat are necessary to preserve the
product's succulence.

The filling is prepared by bringing 1 litre of [[milk]] or water to the [[boil]] and then mixing in 2
decilitres (80 g) of hulled [[grain]] [[rice]] or [[barley]]. A [[rice]] [[purée]] is cooked for a half to one hour; a
[[barley]] [[purée]] is cooked for longer. Approximately 275-350 g of [[flour]] and 200 g of water are used
in the dough.

The cooked piirakka is often coated immediately after [[baking]] or when being heated up. The
coating can be [[butter]], [[oil]] or a water/[[milk]] mixture of the two; [[egg]] is also sometimes used.

'''Traditional character:'''

Karjalanpiirakka is prepared using a traditional method of preparing and
combining the raw ingredients. Data on traditional piirakka-style pasties, comprising an outer crust
and a filling, can be found across an area extending as far as Siberia and China. Karelia forms the
northwestern boundary of this piirakka zone. Of the various forms of piirakka produced in Karelia,
the elliptical, open type came to be called the karjalanpiirakka as its use spread beyond Karelia.
The karjalanpiirakka spread in the 1600-1700s throughout what is now southern Finland, from
where migrating Karelians then brought it to the rest of Finland and even into Sweden. The first
written reference to karjalanpiirakka dates from 1686.

'''Description of the product:'''

The karjalanpiirakka is a small, open, flat pasty, comprising a thin
crust and a filling. It is usually between 7-20 cm long. The karjalanpiirakka is mainly elliptical, but
can also be round. The crust is open on top. The sides of the crust are drawn up over the filling
and crimped. The karjalanpiirakka has a crispy crust. The crust usually makes up about a third of
the entire product and the filling accounts for about two-thirds.

'''Minimum requirements and inspection procedures to which specific character is subject:'''

The production facility makes sure during the preparation stage that the dough is rolled out, as stated
above, into round or elliptical shapes that are as thin as possible and have a diameter of
between 10-24 cm. The filling is then placed on top, about 1-2 cm from the edges, which are then
drawn up over the filling so that the piirakka remains open in the middle. These are the determining
factors for the traditional production method. The production facility also makes sure
during preparation that the piirakka is [[baked]] at 250-300 °C, for 15-20
minutes, so that the high temperature and rapid baking time produce a crispy crust, thereby
influencing the karjalanpiirakka's taste.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=370 The European Commission]'''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Prepared foods]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/rice|#rice]] [[Special:Search/dough|#dough]] [[Special:Search/barley|#barley]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/baking|#baking]] [[Special:Search/baked|#baked]] [[Special:Search/flour|#flour]] [[Special:Search/egg|#egg]] [[Special:Search/preparedfoods|#preparedfoods]] [[Special:Search/stewed|#stewed]] [[Special:Search/carrot|#carrot]]
</code>

Karjalanpiirakka (Karelian vegetable pie) - Revision history

Chef: Correct meta description tag or fix unbalanced bracket pairs