| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Finnish |
Finnish, Meats, Usenet |
4 |
Servings |
INGREDIENTS
| 3 |
oz |
Butter |
| 1 |
c |
Milk |
| 1/3 |
c |
Sugar |
| 3 |
c |
Wheat flour |
| 1 |
oz |
Yeast cake |
|
|
or 1 package |
|
|
of dried yeast |
| 1 |
|
Yellow onion |
| 1 |
lb |
Meat, ground |
|
|
mixed beef and pork |
| 1 |
c |
Cream |
| 1 1/4 |
c |
Rice, cooked |
|
|
left-over rice is fine |
| 1 |
|
Egg |
|
|
Salt and pepper |
| 1 1/4 |
|
ches by 6 inches, the traditional size of lihapiirakka in |
INSTRUCTIONS
MAKE THE DOUGH: melt the butter and add milk. Heat the mixture to
100 degrees F. Crumble the yeast into a bowl. Add the butter-and-milk
mixture and whip it until the yeast as dissolved. Add sugar, salt and
flour and stir until it becomes a dough. Cover the bowl and let rise
in a warm place for about 40 minutes. While the dough rises, chop the
onion into very small pieces and put in a large frying pan. Add the
ground meat immediately and saute for 10 minutes, stirring
occasionally. Add the cooked rice and saute this mixture another 5
minutes. Add the cream, season to taste with salt and pepper, and turn
off the heat. Let the frying pan stand on the stove, covered, until
the dough is ready. Preheat the oven to 450 degrees F. Roll out the
dough so it fits in a 12x16 inch baking dish. Put the dough into the
dish so that the dough covers the whole dish (this is the most
difficult part; don't be discouraged if you have to roll out the dough
again). Add the filling on top of the dough. Whip the egg and spread
it over the filling. Bake it on the bottom rack in the oven for about
20 minutes. When the pie has cooled off a bit; cut it into pieces
that are about Finland). Serve. NOTES Finnish meat pie -- This is
an excellent-tasting stomach filler. My dear mother gave me this
recipe when I moved away from home. She probably thought that it would
give me that feeling of home. It does. I have tried it on my friends
and it is always a hit. My mother is from Finland. Yield: Serves 4-6.
While eating lihapiirakka, you can try the hard work of pronouncing
its name. Liha means meat and piirakka is just piirakka. The filling
can of course be varied. Other traditional Finnish fillings for other
piirakkas are blueberries (with some potato flour on top) and cottage
cheese. : Difficulty: moderate. : Time: 30 minutes preparation, 30
minutes cooking and cooling. : Precision: measure the crust
ingredients carefully. : Krister Valtonen : Dept. of CS, University
of Linkoping, Sweden. : {seismo,mcvax}!enea!liuida!obelix!valtonen :
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