Recipe - Finnish Country Vegetable Pie

SOUR CREAM PASTRY
1 One half cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
One half cup Unsalted butter; COLD, cut
up,no marg
Three fourths cup Sour cream

FILLING
3 tablespoon Butter; divided
2 cup Shredded carrots
1 cup Shredded parsnips
One half cup Chopped green onions
1 teaspoon Garlic; minced
6 cup Green cabbage; finely
shredded
1 cup Jarlsberg cheese; shredded
1 One half cup Cooked brown rice
One fourth cup Heavy or whipping cream
One fourth cup Chopped fresh parsley
One fourth teaspoon Oregano
One fourth teaspoon Allspice
One fourth teaspoon Nutmeg
Salt and freshly ground
pepper
1 Egg; beaten w/1 T. milk

1. Make SourCream Pastry: Combine flour, baking powder and salt in medium
bowl. With pastry blender or 2 knives, cut in butter until mixture
resembles coarse crumbs. Stir in sour cream. Knead 2 or 3 times, just until
dough holds together. Wrap and refrigerate at least 30 minutes.

2. Make filling: Meanwhile, melt 1 tablespoon butter in large skillet over
mediumhigh heat. Add carrots, parsnips, green onions and garlic; cook just
until vegetables are tender, 5 minutes. Reduce heat to medium. Add cabbage
and cook, stirring occasionally, until cabbage is wilted and tender, 15
minutes. Remove from heat and cool. When cool, add remaining filling
ingredients, 1 teaspoon salt and One fourth teaspoon pepper.

3. Heat oven to 400øF. Divide pastry into 2 pieces, one slightly larger
than the other. Between 2 sheets of wax paper, roll larger piece into
12inch circle. Fit pastry into 10 or 11inch tart pan. Spread filling
over pastry, pressing until compact. Dot with remaining 2 tablespoons
butter. Roll remaining pastry into 11inch circle.

4. Cut pastry into 1/2inchwide strips and arrange in lattice pattern over
filling; flute edge. Brush egg mixture on lattice and edge of tart. Bake 25
to 30 minutes or until pastry is golden. Serve warm. Makes 8 servings.

NOTES : A dense, delicious, unusual filling of shredded winter vegetables
from Beatrice Ojakangas' book "Pot Pies." Prep time: 65 minutes; Baking
time: 25 to 30 minutes; Degree of difficulty=
: Moderate PER SERVING; Calories 445; Total Fat 28 g; Saturated Fat 14 g;
Cholesterol 98 mg; Sodium 685 mg; Carbohydrates 39 g; Protein 10 g
Recipe by: Ladies Home Journal Online http://www.lhj.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
27, 1998