Peltilihapiirakka

Indulge in the hearty and comforting flavors of Finnish cuisine with our Peltilihapiirakka, or Sheet Meat Pie. A fusion of seasoned minced meat and rice wrapped in a golden puff pastry crust, this classic Nordic dish is perfect for gatherings or a rewarding weeknight meal. Enhance it with savory beef broth, tangy sour cream, and spicy jalapenos for an unforgettable culinary experience.

Ingredients

🥩 400 g Atria Naudan Jauheliha 17% minced meat
🍚 1.5 dl Risella rice
🥟 2 packages 8 sheets each puff pastry sheets common Finnish brand
🌶️ 1 red bell pepper
🧅 1 red onion
🧄 1-2 cloves garlic
🌿 Black pepper to taste from a grinder
🧂 Salt to taste from a shaker
🌿 1-2 tablespoons dried oregano
🌿 Dried basil to taste
🌿 1 teaspoon cumin
🌶️ Cayenne pepper to taste
🌶️ Chopped jalapeno for serving
🥄 2 tablespoons Kermaviili sour cream 30% fat for serving
🥣 0.5 liters beef broth from 1 bouillon cube and water
🥄 ~2 tablespoons rapeseed oil "Rypsiöljy"
🧈 ~1 tablespoon butter
🥫 1-2 tablespoons KRAV Tomatpuré tomato paste
🥚 1 egg for egg wash + 1 egg recommended for filling

Instructions

1- Prepare Vegetables:

Finely chop the red onion.
Dice the red bell pepper after removing seeds and pale inner parts.

2- Cook Rice:

Boil 4 dl of water in a small saucepan.
Add 1.5 dl of Risella rice.
Reduce the heat and cook until done.

3- Brown Meat:

Heat rapeseed oil and butter in a non-stick frying pan.
Brown 400g minced meat, breaking it up with a wooden spatula.

4- Sauté Aromatics:

Add chopped red onion to the browned meat and sauté until softened.
Stir in garlic and red bell pepper.

5- Season Meat:

Add black pepper, salt, cumin, cayenne pepper, oregano, and basil to the mixture.
Stir well.

6- Add Tomato Paste:

Introduce tomato paste and cook briefly to integrate its flavor.

7- Combine Filling:

Mix cooked rice with the meat and vegetable mixture.
Optionally, add an egg to bind the filling.

8- Prepare Pastry Base:

Layer puff pastry sheets on a baking sheet.
Overlap and seal seams with water.

9- Add and Cover Filling:

Spread the meat mixture over the pastry base.
Cover with more pastry sheets, sealing edges with water.

10- Seal and Egg Wash:
- Use a fork to crimp edges and seal the pie.
- Brush the top with beaten egg.

11- Bake:
- Preheat oven to 225°C.
- Bake the pie until the pastry is golden brown, about 20-30 minutes.

12- Serve:
- Prepare beef broth by dissolving a bouillon cube in 0.5 liters of boiled water.
- Garnish sliced pie with chopped jalapenos and a dollop of sour cream.

Prep Time: 30-40 minutes
Cook Time: 35-50 minutes
Total Time: 1 hour 5 minutes to 1 hour 30 minutes
Servings: 6-8
Equipment: