KARELIAN LANTTUKUKKO (FINNISH MEAT AND RUTABAGA PIE)
This is a traditional Finnish recipe for meat pie from the Karelian region. Minced meat is combined with rutabagas under a yeast pastry.
Provided by threeovens
Categories Savory Pies
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine yeast and warm water, stirring to dissolve yeast, then combine with enough of the rye flour for the consistence of porridge; cover loosely and set aside for one hour.
- Meanwhile, peel and slice the rutabaga and cook in salted water until soft, about 20 minutes.
- Once the yeast has been activated, stir in enough all purpose flour to form a dough (the dough will leave the sides of the bowl); cover with a clean towel and set aside to rise for 1 hour.
- Add a small amount of oil to a skillet and fry the meat, onion, salt and pepper, and chopped parsley; remove from heat once the onions begin to caramelize and are a light golden.
- Preheat oven to 425 degrees F.
- After an hour the dough should have doubled in size; turn out onto a work surface dusted with rye flour.
- Knead dough; roll out dough to either a square shape or circular shape to be stuffed with the rutabagas and meat mixture.
- To the dough, place a layer of rutabaga, then meat.
- Fold over the sides to cover filling and seal.
- Transfer to a greased baking sheet and bake until crust is golden and filling is cooked through, about 1 hour.
- Brush the top with butter and let cool slightly before slicing.
- NOTE: The original recipe called for the pie to be wrapped in grease-proof paper, then newspaper, then a plastic bag. It was allowed to rest, at room temperature, for 3 hours to soften.
Nutrition Facts : Calories 702.7, Fat 23.8, SaturatedFat 9, Cholesterol 102.8, Sodium 6695.4, Carbohydrate 80.2, Fiber 5.2, Sugar 2.2, Protein 38.6
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