Finnish meat pie

Finnish meat pie

By
From
Encyclopedia of Food and Cookery
Serves
6-8

In Finland, mashed potatoes are often added to the pastry for savoury pies and the filling may contain a mixture of meats. If you can get coarse sea salt at your supermarket or delicatessen, do use it. The Finns consider it more nutritious than ordinary salt, and it does something special for the flavour.

Pastry

Ingredients

Quantity Ingredient
300g plain flour, sifted
1/2 teaspoon sea salt
345g potatoes, cooked, mashed and cold
125g butter, cut into small pieces
2-4 tablespoons iced water
egg, beaten, to glaze

Filling

Quantity Ingredient
1 large onion, finely chopped
30g butter
500g minced topside steak
250g minced pork
250ml beef stock
190ml cream
1 1/2 teaspoons sea salt
freshly ground black pepper
2 tablespoons parsley, chopped
65g brown rice

Method

  1. To make pastry, combine flour, salt and mashed potatoes in a large bowl. Add butter and rub into mixture with the fingertips. Add enough iced water to make a firm dough. Wrap in plastic wrap and chill for 30 minutes or longer.
  2. To make filling, fry onion in butter until soft and golden. Add meats and fry until brown, stirring and breaking up any lumps with a fork. Add stock, cream, salt and pepper and simmer for 15 minutes. Stir in parsley and rice. Check seasoning and allow to cool.
  3. Divide pastry dough in half and roll out one piece to a rectangle about 25 × 30 cm. Place on a greased shallow baking tin and cover with cold filling, leaving a margin of 2.5 cm all around. Dampen edges. Roll out second piece of dough and cover filling, pressing edges firmly to seal.
  4. Prick top all over with a fork, glaze with beaten egg and decorate with dough trimmings. Bake in a preheated hot oven (200°C) for 30 minutes or until crust is crisp and golden brown. Serve hot, warm or cold.

Note

  • 750 g lean pork and veal mince may be used instead of topside and pork.
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