Karelian Lanttukukko Finnish Meat And Rutabaga Pie Recipes

KARELIAN LANTTUKUKKO (FINNISH MEAT AND RUTABAGA PIE)

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.

KARJALAN PIIRAKKA (KARELIAN PIE) WITH EGG BUTTER

Steps:

• For the Filling:.
• In a saucepan combine the water and rice. Bring to a boil.
• Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
• Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
• Preheat oven to 450°F
• Line a baking sheet with parchment paper.
• For the Pastry:
• In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
• Shape the dough into a log and cut into 16 portions and shape each into a round.
• On a lightly floured board, roll out each round into a 6-inch circle.
• Spread about 3 tablespoons of filling evenly on each round.
• Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
• Place on the prepared baking sheet.
• In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
• Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
• Remove from the oven and brush again.
• For the Egg Butter:.
• In a small bowl, cream the butter. Stir in the eggs.
• Season with the white pepper and ground ginger, if desired.
• Yield: 1 cup.
• Cool the pastries and serve with the egg butter at room temperature.

FINNISH MEAT PIE

Steps:

• Place shortening in a large bowl. Add boiling water; stir until shortening is melted. In a small bowl, mix flour and salt. Add to shortening mixture; stir until a soft ball forms. Cover and refrigerate until cooled, about 1 hour., Preheat oven to 350°. Divide dough in half. On a lightly floured surface, roll 1 dough portion into a 17x13-in. rectangle. Transfer to an ungreased 13x9-in. baking dish. Press onto bottom and up sides of dish. Trim pastry to 1/2 in. beyond rim of dish., In a large bowl, combine filling ingredients. Spoon into pastry. Roll out remaining dough into a 13x9-in. rectangle. Place over filling. Fold bottom pastry over top pastry; press with a fork to seal. In a small bowl, whisk egg and milk; brush over pastry. Cut slits in top. Bake 1-1/4 hours or until golden brown.

KARJALAN PIES

Steps:

• Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
• Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
• On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
• Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.