Karelian Lanttukukko (finnish Meat And Rutabaga Pie)

Total Time: 3 hrs 30 mins Preparation Time: 2 hrs 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 cups warm water
• 3 1/2 tablespoons fresh yeast
• 1 cup rye flour
• 2 tablespoons salt
• 4 cups flour
• 3 tablespoons salt
• 1 teaspoon sugar
• 1 large rutabaga
• 2 lbs ground beef or 2 lbs ground lamb
• 4 tablespoons fresh parsley, chopped
• 1 large onion, finely chopped
• 2 teaspoons salt
• fresh ground black pepper
• butter, for greasing

Recipe

• 1 combine yeast and warm water, stirring to dissolve yeast, then combine with enough of the rye flour for the consistence of porridge; cover loosely and set aside for one hour.
• 2 meanwhile, peel and slice the rutabaga and cook in salted water until soft, about 20 minutes.
• 3 once the yeast has been activated, stir in enough all purpose flour to form a dough (the dough will leave the sides of the bowl); cover with a clean towel and set aside to rise for 1 hour.
• 4 add a small amount of oil to a skillet and fry the meat, onion, salt and pepper, and chopped parsley; remove from heat once the onions begin to caramelize and are a light golden.
• 5 preheat oven to 425 degrees f.
• 6 after an hour the dough should have doubled in size; turn out onto a work surface dusted with rye flour.
• 7 knead dough; roll out dough to either a square shape or circular shape to be stuffed with the rutabagas and meat mixture.
• 8 to the dough, place a layer of rutabaga, then meat.
• 9 fold over the sides to cover filling and seal.
• 10 transfer to a greased baking sheet and bake until crust is golden and filling is cooked through, about 1 hour.
• 11 brush the top with butter and let cool slightly before slicing.
• 12 note: the original recipe called for the pie to be wrapped in grease-proof paper, then newspaper, then a plastic bag. it was allowed to rest, at room temperature, for 3 hours to soften.