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Finnish Pork and Mushroom Pie

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READ REVIEWS ()

1 hr 45 mins total
40 mins prep

Recipe Filed Under
Cheese, Dairy, Pork, Vegetable, European, Scandinavian, Baking, One-Dish, Dinner, Main Dish, Pie, Christmas, Fall, Winter

Provided By: Ruth Cousineau

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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.

Ingredients

Serves:

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

Directions

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.