Name: Finnish Country Vegetable Pie
Ingredients: 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; 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

The family was God’s first earthly institution. Before there was a government, and long before God instituted the church, He ordained marriage and the family as the basic building block of society. The destruction of the family we are witnessing today is, I believe, a harbinger of the ultimate collapse of our entire society. The more the family is threatened, the more society itself is in danger of extinction. We’re living in the last days, and nothing shows that more graphically than the deterioration of the family.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Finnish		1	Servings

INGREDIENTS

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
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

INSTRUCTIONS

SOUR CREAM PASTRY
FILLING
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 400&deg;F. 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
Recipe by: Ladies Home Journal Online - http://www.lhj.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
27, 1998

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