Finn style meat pie

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead flour, butter, sour cream, 1 egg and salt to a dough. Form dough into a ball, wrap in foil, chill for about 1 hour. In the meantime clean and wash the chanterelles. Cut larger mushrooms into small pieces. Peel and finely dice onions. Wash parsley, dab dry and chop. Heat oil in a pan. Sauté the mushrooms in it and put them in a bowl.

2. 2

   Grate cheese finely. Lightly fry the minced meat in the pan and knead with the mushrooms, cheese, onions, parsley, 1 egg and 3 tablespoons of milk. Season to taste with salt and pepper. Halve the dough. Roll out both halves to rectangles (approx. 38 x 16 cm) on a worktop dusted with flour. Cut dough straight. Knead dough remains. Place 1 rectangle on a baking tray covered with baking paper. Pour the filling onto the dough and press together in the middle to form a narrow, high loaf. Brush the edges of the dough with water. Place the second pastry sheet over the filling so that the pastry edges lie on top of each other. Press the edges of the dough together with a fork. Roll out the rest of the dough and cut it into strips about 1 cm thick and 15 cm long. Place the dough strips in a diamond shape over the pâté. Prick the surface several times with a fork.

3. 3

   Pour the filling onto the dough and press together in the middle to form a narrow, high loaf. Brush the edges of the dough with water. Place the second pastry sheet over the filling so that the pastry edges lie on top of each other. Press the edges of the dough together with a fork. Roll out the rest of the dough and cut it into strips about 1 cm thick and 15 cm long. Place the dough strips in a diamond shape over the pâté. Prick the surface several times with a fork. Mix egg yolk with 3 tablespoons of milk. Brush the dough with it. Bake the pâté in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Squeeze lemon. Mix juice with crème fraîche and 200 g sour cream. Season to taste with salt and pepper. Cut the pâté open and serve with cranberries and sour cream. Garnish with dill flags

4. 4

   Mix egg yolk with 3 tablespoons of milk. Brush the dough with it. Bake the pâté in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Squeeze lemon. Mix juice with crème fraîche and 200 g sour cream. Season to taste with salt and pepper. Cut the pâté open and serve with cranberries and sour cream. Garnish with dill flags

5. 5

   30 minutes waiting time

Nutrition Facts

KCAL
510 kcal

CARBS
24 g

FATS
37 g

PROTEINS
20 g