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Emily Hughes
Finnish meat pie
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Ingredients
Directions
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Keep a tablespoon of butter separate and cut the rest into small cubes.
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Mix the flour (keep two tablespoons separate for the filling) in a bowl with a pinch of salt and rub the butter through the flour with the fingertips until it becomes a crumbly mixture.
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Beat the egg in another bowl.
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Spoon the sour cream and half of the egg into the flour mixture and knead everything into a cohesive dough.
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Keep the rest of the egg in order to cover the dough.
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Form the dough into a ball and leave it wrapped in plastic wrap for 30 minutes in the refrigerator.
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Cut the mushrooms and onion into small pieces.
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Heat the tablespoon of butter in a frying pan for the meat mixture and brown the mushrooms and onion on high heat, letting the moisture evaporate.
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Put this in a bowl.
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Fry the mince in the same pan and let the moisture evaporate.
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Add the minced meat to the mushrooms and add the sliced ham, chopped parsley and cheese.
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Sprinkle two tablespoons of flour over it.
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Mix everything thoroughly until it becomes a firm and sticky mixture.
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Preheat the oven to 200 ° C.
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Divide the dough into 2 equal pieces and roll it out on a floured surface to 8 x 20 cm.
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Place a dough piece on a baking sheet covered with parchment paper.
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Form the meat mixture on this dough piece into a rectangular bread, 5 cm high and around 2 cm smaller than the dough.
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Put the other dough piece over it.
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Brush the edge with the rest of the egg and press the edges with a fork.
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If necessary, make leftovers of dough strips and place them crosswise over the top.
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Brush the dough with the beaten egg.
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Bake the pie in the oven in 35-45 minutes until golden brown and done.
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Leave the pie out of the oven for another 10 minutes.
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50 minMain dishsunflower oil, onion, celery, garlic, laurel leaf, thyme, zucchini, unpolished rice, smoked sausage, flour, tomato cubes, Meat bouillon, fish stock, deep-frozen stir-shrimp, parsley, hot pepper sauce,jambalaya soup
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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