Karelian Lanttukukko Finnish Meat And Rutabaga Pie Recipes

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.

Steps:

• For the pastry: Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse until the butter is the size of small peas. Whisk the egg yolk, vinegar and 1/2 cup ice water together in a spouted measuring cup. Drizzle over the flour mixture and pulse just until the dough comes together. (If the dough is too crumbly, add a little more water; add more flour if it is too wet.) Dump the dough onto a floured counter and knead a few times to bring it together. Roll into a fat log and wrap in plastic. Chill until firm, about 1 hour.
• For the filling: Combine the beef, carrot, potato, rutabaga, onion, thyme, salt and pepper in a large bowl and mix well.
• To make the pastries, cut the chilled dough crosswise into 6 equal pieces. Roll each piece on a floured surface to an approximate 6-by-8-inch oval. Pack a scant cup of the filling in a measuring cup and invert near the bottom of the oval to make a high mound of filling. Beat the remaining egg white in a small bowl with a splash of water. Brush the edges of the pastry with the egg wash. Fold the top of the pastry over the filling and press the dough to make a circular mound of filling in the center. Trim the edges of the dough, if needed, to even them out. Crimp the edges of the pastry and cut two air vents in the top. Place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Chill 30 minutes.
• Preheat the oven to 400 degrees F.
• Brush the chilled pastries with egg wash. Bake the pastries 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake until deep golden and cooked through, 30 to 35 minutes more.
• Serve the pastries with Spicy Ketchup.
• Combine the ketchup, jalapenos, brine and Worcestershire in a small bowl. Chill while the pasties bake.

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.

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:

• In a large saucepan, cook rutabagas and potatoes in boiling salted water just until tender; drain and set aside. , In a skillet over medium heat, cook beef, onion and celery until meat is browned and vegetables are tender; drain. Add rutabagas, potatoes, steak sauce, salt and pepper. , Line a 9-in. pie pan with bottom pastry. Fill with rutabaga mixture. Top with remaining pastry; flute edges and cut slits in top., Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until crust is golden.

Steps:

• Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
• Reduce heat and simmer until rutabagas are soft, about 20 minutes.
• Drain and mash the rutabagas.
• Meanwhile, soak the bread crumbs in the cream.
• To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
• Combine the cream mixture with the mashed rutabagas.
• Butter a 2-1/2 quart casserole dish.
• Turn the rutabagas into the casserole and dot with the butter.
• Bake at 350F for 1 hour or until lightly browned on top.

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.