Karelian Lanttukukko (Finnish Meat and Rutabaga Pie)

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READY IN: 3hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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