Finnish Country Vegetable Pie Recipe - Cooking Index
Finnish Country Vegetable Pie Recipe - Cooking Index
| **sour-cream pastry** | ||
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 2 teaspoons | 10ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 99g / 3.5oz | Cold unsalted butter - cut up (no substitutions) |
| 3/4 cup | 177ml | Sour cream |
| **filling** | ||
| 3 tablespoons | 45ml | Butter - divided |
| 2 cups | 220g / 7.8oz | Carrots - shredded |
| 1 cup | 237ml | Parsnips - shredded |
| 1/2 cup | 31g / 1.1oz | Green onions - chopped |
| 1 teaspoon | 5ml | Garlic - minced |
| 6 cups | 1422ml | Green cabbage - finely shredded |
| 1 cup | 146g / 5.1oz | Jarlsberg cheese - shredded |
| 1 1/2 cups | 240g / 8.5oz | Cooked brown rice |
| 1/4 cup | 36g / 1.3oz | Fresh parsley - chopped |
| 1/4 cup | 59ml | Heavy or whipping cream |
| 1/4 teaspoon | 1.3ml | Oregano |
| 1/4 teaspoon | 1.3ml | Allspice |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| Salt and pepper | ||
| 1 | Egg - beaten with 1 tablespoon of milk |
1. Make Sour-Cream Pastry: Combine flour, baking powder and salt in medium bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in sour cream. Knead 2 or 3 times, just until dough holds together. Wrap and refrigerate at least 30 minutes.
2. Make filling: Meanwhile, melt 1 tablespoon butter in large skillet over medium-high heat. Add carrots, parsnips, green onions and garlic; cook just until vegetables are tender, 5 minutes. Reduce heat to medium. Add cabbage and cook, stirring occasionally, until cabbage is wilted and tender, 15 minutes. Remove from heat and cool. When cool, add remaining filling ingredients, 1 teaspoon salt and 1/4 teaspoon pepper.
3. Heat oven to 400F. Divide pastry into 2 pieces, one slightly larger than the other. Between 2 sheets of wax paper, roll larger piece into 12-inch circle. Fit pastry into 10- or 11-inch tart pan. Spread filling over pastry, pressing until compact. Dot with remaining 2 tablespoons butter. Roll remaining pastry into 11-inch circle.
4. Cut pastry into 1/2-inch-wide strips and arrange in lattice pattern over filling; flute edge. Brush egg mixture on lattice and edge of tart. Bake 25 to 30 minutes or until pastry is golden. Serve warm. Makes 8 servings.
Prep time: 65 minutes Baking time: 25 to 30 minutes Degree of difficulty: Moderate
Source:
Barb Bain, [email protected]
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