| 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"
<catspaw@inetnow.net> on Feb 27, 1998
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