Finnish Meat Pie Recipes

Steps:

• Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

Steps:

• In frying pan add margarine, mushroom, onion and bread. Fry until onion, mushrooms and bread are slightly browned.
• In large bowl, mix meats together, add vegetables,bread pieces, parsley and 3/4 cup cheese. Mix together.
• Add evaporated milk and pepper and mix.
• Place in loaf pan.
• Add remaining cheese on top.
• Preheat oven 350*.
• Bake one hour. Makes 8 large slices.
• For: Pies.
• Roll out pie crust pastry for each slice.
• Place slice or half slice on one half of pastry.
• Add tomato, then onion, then sour cream.
• Fold over. Seal edges with the tines of a fork.
• Make as many pies as desired.
• In a cup, beat egg and water.
• Brush egg wash over the pastries.
• Preheat oven 425*.
• Bake until golden brown about 20 minutes.
• This is a basic satisfying taste recipe, no heart stopping spice, or zesty tomato or zingy hot pepper. You will taste the cheese and that is the idea. My personal addition is to add 1/2 tsp creamy horseradish sauce before I seal the edges of the pastry but it is not called for in the recipe.

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.

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.

Steps:

• In a large skillet, cook the beef, pork, onion and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Stir in the potatoes, broth and seasonings., Line two 9-in. pie plates with pastry. Divide meat mixture between crusts. Top with remaining pastry; trim, seal and flute edges. , Cut slits in top. Brush with milk if desired. Bake at 375° for 30-35 minutes or until golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C), and line a 9x13 inch baking pan with parchment paper.
• Beat 3/4 cup sugar with the butter until the mixture is smooth and creamy, and beat in the egg. Add the baking powder, and stir in the flour, 1/2 cup at a time, alternating with a few tablespoons of the milk, until all the flour and milk have been incorporated. The dough will be sticky, like sugar cookie dough. Spread the dough into the prepared baking dish, creating a raised edge of dough around the dish.
• Place the blueberries in a bowl with 1/2 cup of sugar, and mash the berries with a potato masher. Spread the blueberry mixture on top of the crust in an even layer.
• Bake in the preheated oven until the crust has browned slightly and the filling is thickened and bubbling, 15 to 25 minutes.