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Finnish Pork and Mushroom Pie

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Finnish Pork and Mushroom Pie

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total prep
Many countries make meat pies and this Scandinavian version is a winner. Rich and full of mushroom-scented flavor it can be eaten warm or at room temperature, making it good dish to bring to a pot luck supper. Serve it with a tangy pickled beet and cucumber salad.



  • Preheat oven to 450°F with rack in middle.
  • Heat 1 Tbsp butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then add pork and cook, breaking up lumps with a fork, just until no longer pink, about 5 minutes. Transfer pork with a slotted spoon to a bowl. Add remaining 2 Tbsp butter to liquid in skillet and add onions, mushrooms, and cream with 1/2 tsp each salt and pepper. Cook, stirring often until liquid is absorbed and mixture is thickened, 10 to 15 minutes Stir in reserved pork, cheese, breadcrumbs, dill or parsley, ½ tsp salt and ¼ tsp pepper. Cool filling 10 minutes.
  • Cover with second sheet of dough and crimp together. Cut several steam vents in top crust with a sharp knife. Bake pie 20 minutes, then reduce oven to 375°F and bake until crust is golden brown and filling is bubbling, about 15 minutes. Let stand 30 minutes before serving.