| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Finnish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 2 | t | Baking powder |
| 1/2 | t | Salt |
| 1/2 | c | Unsalted butter, COLD cut |
| upno marg | ||
| 3/4 | c | Sour cream |
| 3 | T | Butter, divided |
| 2 | c | Shredded carrots |
| 1 | c | Shredded parsnips |
| 1/2 | c | Chopped green onions |
| 1 | t | 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 | t | Oregano |
| 1/4 | t | Allspice |
| 1/4 | t | Nutmeg |
| Salt and freshly ground | ||
| pepper | ||
| 1 | Egg, beaten w/1 T. milk |
INSTRUCTIONS
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. 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. Heat oven to 400øF. 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. 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" <[email protected]> on Feb 27, 1998
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