Finnish Pork and Mushroom Pie
Provided by: Ruth Cousineau
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.
- 3 tablespoons unsalted butter
- 1 1/2 pound lean ground pork
- 1 medium onion, finely chopped
- 1 10-ounce package mushrooms, trimmed and finely chopped
- 1/3 cup heavy cream
- 4 ounces coarsely grated Havarti cheese, about 1 cup
- 1/2 cup fine dry breadcrumbs
- 1/4 cup chopped dill or parsley
- purchased pie dough for 2-crust pie
- 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.