Minced Lamb Finnish Karelian Pie
The Minced Lamb Finnish Karelian Pie combines the rustic charm of traditional Finnish cuisine with the rich flavors of juicy lamb. Drawing inspiration from the classic Karelian pastry, known for its rye crust and hearty toppings, this dish promises a satisfying blend of textures and aromas that transports you straight to the heart of Finland.
Ingredients
Rye Crust
- 1 cup rye flour - organic if possible
½ cup all purpose flour (plain flour Australia and UK) - unbleached
½ teaspoon salt
⅓ cup water - cold
Lamb Filling
500 grams ground lamb (minced lamb) - grass-fed for richer flavor
1 large onion - finely diced
2 cloves garlic - minced
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon sea salt - fine
½ teaspoon ground black pepper - freshly ground
Assembly
1 tablespoon butter - melted
Instructions
- Prepare the Rye Crust: Combine 1 cup rye flour, 1/2 cup all-purpose flour, and 1/2 teaspoon salt in a bowl. Mix well. Slowly add 1/3 cup cold water, mixing until a smooth dough forms. Add more water if needed, one tablespoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes to allow the gluten to relax.
- Prepare the Lamb Filling: While the dough rests, heat a skillet over medium heat and add the minced lamb. Cook until browned, about 8-10 minutes, then add the onion and garlic. Sauté until the onion is translucent, approximately 5 minutes. Stir in the ground cumin, coriander, sea salt, and black pepper. Mix and cook for an additional 3-4 minutes to meld the flavors. Remove from heat and cool slightly.
- Assemble the Pies: Preheat the oven to 220°C (428°F). Retrieve the dough and divide it into four equal portions. Roll each piece into an oval about 1/4 inch thick on a floured surface. Spoon the lamb mixture onto the center of each oval. Gently fold the crust edges up and over the filling, leaving the center exposed. Brush the crust edges with melted butter for a golden finish.
- Bake: Place the pies on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes, or until the crust is firm and lightly browned.
Notes
For a unique twist, add a hint of mint or rosemary to the lamb filling. Substitute minced beef for a different taste. To caramelize onions faster, add a pinch of sugar while sautéing.
Nutrition
Calories: 545kcalCarbohydrates: 36gProtein: 26gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 99mgSodium: 973mgPotassium: 470mgFiber: 4gSugar: 2gVitamin A: 96IUVitamin C: 3mgCalcium: 51mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
