The best delicious Finnish Country Vegetable Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Finnish Country Vegetable Pie recipe today!
Hello my friends, this Finnish Country Vegetable Pie recipe will not disappoint, I promise! Made with simple ingredients, our Finnish Country Vegetable Pie is amazingly delicious, and addictive, everyone will be asking for more Finnish Country Vegetable Pie.
What Makes This Finnish Country Vegetable Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Finnish Country Vegetable Pie.
Ready to make this Finnish Country Vegetable Pie Recipe? Let’s do it!
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-SOUR CREAM PASTRY-
1 1/2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Unsalted butter; COLD, cut
-up,no marg
3/4 c Sour cream
FILLING
3 tb Butter; divided
2 c Shredded carrots
1 c Shredded parsnips
1/2 c Chopped green onions
1 ts Garlic; minced
6 c Green cabbage; finely
-shredded
1 c Jarlsberg cheese; shredded
1 1/2 c Cooked brown rice
1/4 c Heavy or whipping cream
1/4 c Chopped fresh parsley
1/4 ts Oregano
1/4 ts Allspice
1/4 ts Nutmeg
Salt and freshly ground
-pepper
1 Egg; beaten w/1 T. milk
1. Make Sour-Cream Pastry: Combine flour, baking powder and salt in medium
bowl. With pastry blender or 2 knives, cut in butter until mixture
resembles coarse crumbs. Stir in sour cream. Knead 2 or 3 times, just until
dough holds together. Wrap and refrigerate at least 30 minutes.
2. Make filling: Meanwhile, melt 1 tablespoon butter in large skillet over
medium-high heat. Add carrots, parsnips, green onions and garlic; cook just
until vegetables are tender, 5 minutes. Reduce heat to medium. Add cabbage
and cook, stirring occasionally, until cabbage is wilted and tender, 15
minutes. Remove from heat and cool. When cool, add remaining filling
ingredients, 1 teaspoon salt and 1/4 teaspoon pepper.
3. Heat oven to 400F. Divide pastry into 2 pieces, one slightly larger
than the other. Between 2 sheets of wax paper, roll larger piece into
12-inch circle. Fit pastry into 10- or 11-inch tart pan. Spread filling
over pastry, pressing until compact. Dot with remaining 2 tablespoons
butter. Roll remaining pastry into 11-inch circle.
4. Cut pastry into 1/2-inch-wide strips and arrange in lattice pattern over
filling; flute edge. Brush egg mixture on lattice and edge of tart. Bake 25
to 30 minutes or until pastry is golden. Serve warm. Makes 8 servings.
NOTES : A dense, delicious, unusual filling of shredded winter vegetables
from Beatrice Ojakangas’ book “Pot Pies.” Prep time: 65 minutes; Baking
time: 25 to 30 minutes; Degree of difficulty=
: Moderate PER SERVING; Calories 445; Total Fat 28 g; Saturated Fat 14 g;
Cholesterol 98 mg; Sodium 685 mg; Carbohydrates 39 g; Protein 10 g
Yields
1 Servings
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