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- Path: decwrl!recipes
- From: valtonen@obelix (Krister Valtonen)
- Newsgroups: mod.recipes
- Subject: RECIPE: Lihapiirakka - Finnish meat pie
- Message-ID: <3864@decwrl.DEC.COM>
- Date: 27 Jun 86 03:35:47 GMT
- Sender: recipes@decwrl.DEC.COM
- Organization: University of Linkoping, Sweden.
- Lines: 83
- Approved: reid@decwrl.UUCP
-
-
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-
- .RH MOD.RECIPES-SOURCE MEAT-PIE-1 M "29 May 86" 1986
- .RZ "LIHAPIIRAKKA" "Finnish meat pie"
- This is an excellent-tasting stomachfiller.
- 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.
- .IH "Serves 4\-6"
- .SH DOUGH
- .IG "3 oz" "butter" "75 g"
- .IG "1 cup" "milk" "2.5 dl"
- .IG "1 oz" "yeast cake" "25 g"
- (or 1 package of dried yeast)
- .IG "1/3 cup" "sugar" "0.75 dl"
- .IG "3 cups" "wheat flour" "7 dl"
- .SH FILLING
- .IG "1" "large yellow onion"
- .IG "1 lb" "ground meat" "400 g"
- (mixed beef and pork)
- .IG "1\(14 cups" "cooked rice" "200 g"
- (left-over rice is fine)
- .IG "1 cup" "cream" "2 dl"
- .IG "1" "egg"
- .IG "" "salt and pepper"
- .PH
- .SK 1
- Make the dough:
- melt the butter and add milk. Heat the mixture to
- .TE 100 37 .
- 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.
- .SK 2
- While the dough rises, chop the onion into very small pieces, and put in a
- large frying pan. Add the ground meat immediately and saut\z\(aae for 10
- minutes, stirring occasionally. Add the cooked rice and saut\z\(aae 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
- .TE 450 225
- .SK 3
- Roll out the dough so it fits in a
- .AB "12\(mu16 inch" "30\(mu40 cm"
- 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).
- .SK 4
- 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.
- .SK 5
- When the pie has cooled off a bit; cut it into pieces that are
- .AB "1\(14 inches by 6 inches" "3 by 15 centimeters"
- (the traditional size of lihapiirakka in Finland).
- Serve.
- .NX
- 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 "piirakka"s are blueberries (with some potato flour on top) and
- cottage cheese.
- .SH RATING
- .I Difficulty:
- moderate.
- .I Time:
- 30 minutes preparation, 30 minutes cooking and cooling.
- .I Precision:
- measure the crust ingredients carefully.
- .WR
- Krister Valtonen
- Dept. of CS, University of Linkoping, Sweden.
- {seismo,mcvax}!enea!liuida!obelix!valtonen
-