This flag was first adopted after Estonia gained independence in 1922 and was reinstated as an official restoration of independence in 1990, after Estonia gained freedom from the Soviet Union.
DishesRosolje, Pirukad (vegan)
Time 1 hour
Effort 6/10
Rough cost £5
Capital Tallinn
Population 1,329,460 (148th largest)
Land mass 45,339 km2 (129th largest)
Languages Estonian
Religions64.8% no religion


Estonia is a northern European country bordered by Latvia to the south and then the Baltic Sea, Lake Peipus + the Gulf of Finland. It consists of the Estonian mainland and 2,222 islands. Having suffered from occupation of the USSR and Germany during the mid-20th century, Estonia now ranks very highly on the Human Development Index. It is also one of the most technologically developed countries in the world, despite having a small population of just 1.3 million.

Estonian culture integrates a lot of indigenous heritage from the Scandinavian and Germanic cultures. Its cuisine is heavily influenced by seasonal agriculture and features a lot of peasant foods like potatoes, breads, vegetables and dairy.

Bridget made vegan pirukad – a typical Estonian snack. We technically made the kupseetatud version meaning it was ‘small + baked’. The dough can be crumbly or flaky or bread dough and can be filled with meat, cabbage, rice, mushrooms, carrots etc.

Mwara made rosolje ,which is a classic dish. It is traditionally made with herring and egg, however, each chef has their own favourite version (could be made vegan). It was delicious!


Pirukad *vegan


  • 1/2 packet bread dough mix / classic bread dough
  • 1 large yellow onion
  • 3 cloves garlic
  • 1 packet of vegan mince
  • salt + pepper
  • vegan butter (for frying)


  1. Prepare the bread dough via the method you prefer.
  2. Heat the butter in a frying pan and fry the onions with the garlic until fragrant (5 mins).
  3. Add in the vegan mince and fry on a low heat until cooked well. Season with salt and pepper.
  4. Roll the dough out to about 1 cm thick.
  5. Preheat the oven to 180 C degrees.
  6. Use a cookie cutter (or a glass) to cut-out one circle of dough. Place a good teaspoon of filling into the centre of the circle. Fold the dough over and pinch the edges to seal. Then place on an oiled baking tray and press the edges with a fork.
  7. Glaze the tops of the pirukad with a plant milk / some more butter and bake in the oven for 20 minutes until golden + firm on the top. Enjoy!



  • 2 lbs potatoes, peeled, boiled + diced
  • 2 lbs beetroots (we used packets beets), diced
  • 2 cups of pickles, diced
  • 1 Granny Smith apple, diced
  • 1 cup of finely diced red onion
  • 1 tub of pickled herring, chopped
  • 1/2 cup mayo
  • 1/2 cup greek yogurt / sour cream
  • 1 tbsp English mustard
  • 1 tbsp horseradish
  • 2 tsp salt
  • 1/2 tsp pepper
  • To serve: 3 hard-boiled eggs (sliced), chopped parsley,


  1. Prepare all the diced ingredients and place in a large bowl.
  2. Add in all the sauces and mix really well to fully incorporate.
  3. Season to taste and serve with slices of boiled egg on top + sprinkled coriander. YUM!

aitäh and see you in Eswatini! M + B x

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