Karelian Lanttukukko (Karelian Swede and Meat Pie) is a traditional Finnish recipe (from the region of Karelia) for a classic pie of minced meat cooked with swede (rutabaga) in yeasted pastry. The full recipe is presented here and I hope you enjoy this classic Finnish version of: Karelian Swede and Meat Pie (Karelian Lanttukukko).
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Ingredients:
750ml warm water
50g fresh yeast
210g rye flour
2 tbsp salt
700g plain flour
3 tbsp salt
1 tsp sugar
1 large swede (rutabaga)
1kg minced meat (beef or lamb)
4 tbsp parsley, chopped
1 large onion, finely chopped
2 tsp salt
freshly-ground black pepper
butter for greasing
Method:
Mix the yeast into the water to dissolve then stir in enough of the rye flour to give you a porridge-like consistency. Cover loosely and set aside in a warm place for 1 hour.
Peel and slice the swede then cook in water with the salt and sugar for about 20 minutes, or until soft. When the yeast has activated stir the plain flour into the rye flour mix. Add just enough to form a dough (when the mixture no longer sticks to the side of the bowl). At this point add the 3 tbsp salt and knead the dough. Cover with clean tea towel then set aside to rise in a warm place for about 60 minutes.
Add a little oil in a pan and use to fry the meat, onion, salt, black pepper and chopped parsley. Fry until the onions are lightly golden then take off the heat and set aside.
When the dough has doubled in volume turn out onto a work surface dusted with rye flour and knead once more. Roll out the dough and either use to make a traditional pie filled with the swede and meat mixture or roll out almost square. Place a layer of the swede on the bottom and top with the meat mixture. Fold over the sides to cover then seal. Transfer to a greased baking tray then place in an oven pre-heated to 225°C and bake for about 60 minutes, or until golden and cooked through.
Brush the top with butter, allow to cool slightly then slice and eat. As a note, the original recipe calls for the pie to be wrapped in greaseproof paper, followed by newspaper an then a plastic bag. It should be allowed to rest at room temperature for 3 hours to soften before serving.
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