Finnish Country Vegetable Pie

By KBJR News 1

November 8, 2010 Updated Nov 10, 2010 at 8:32 AM CDT

3 tablespoons butter
2 cloves garlic, minced or pressed
1/2 cup sliced scallions (green onion), including tops
1 cup shredded parsnip
2 cups shredded carrot
6 cups finely shredded green cabbage
2 cups finely shredded Emmentaler or provolone cheese
1 1/2 cups cooked brown rice
1/4 cup heavy cream
1 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/4 cup chopped fresh parsley
1 recipe sour cream pastry (see below)
3 tablespoons roasted, salted sunflower seeds
1 egg, beaten with 2 tablespoons milk, for glaze

Preheat oven to 400F.
In a deep, heavy skillet or wok, heat 1 tablespoon of butter; add the garlic, scallions, parsnip, and carrot. Cook over high heat for 5 minutes, tossing the mixture constantly so that it will not brown. Add the cabbage; lower the heat to medium and cook, tossing often, until cabbage is wilted and soft, about 15 minutes. Remove from heat. Add cheese, rice, cream, oregano, salt, allspice, nutmeg, and parsley. Cool to room temperature.

Roll out two-thirds of the pastry and fit into a 10-inch pie pan or deep ovenproof platter or tart pan. Mound the cooled filling on the pastry, pressing down until compact. Top with sunflower seeds and dot with 1/2-inch slices of the remaining butter.

Roll out the remaining pastry to make an 11-inch circle. Brush with the egg blaze. Cut the pastry into 1/2-inch-wide strips. Brush the edge of the pastry in the pan with egg glaze. Place the strips over the filling in a latticework pattern. Press the extra strips around the edge of the pie, and crimp if desired.

Bake for 25 to 30 minutes or until pastry is golden. Serve hot or at room temperature, cut into wedges.

SOUR CREAM PASTRY

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup (1 stick) chilled unsalted butter, in 1/2-inch slices
1 cup sour cream

In a large bowl mix the flour, salt, and baking powder. Cut in the butter until it resembles very coarse crumbs. Stir in the sour cream to make a stiff pastry. Wrap and chill the dough for about 30 minutes.

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