Title: Finnish Country Vegetable Pie
Categories: None
Yield: 1 Servings

-----------------------------SOUR CREAM PASTRY-----------------------------
1 1/2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Unsalted butter; COLD, cut
-up,no marg
3/4 c Sour cream

----------------------------------FILLING----------------------------------
3 tb Butter; divided
2 c Shredded carrots
1 c Shredded parsnips
1/2 c Chopped green onions
1 ts Garlic; minced
6 c Green cabbage; finely
-shredded
1 c Jarlsberg cheese; shredded
1 1/2 c Cooked brown rice
1/4 c Heavy or whipping cream
1/4 c Chopped fresh parsley
1/4 ts Oregano
1/4 ts Allspice
1/4 ts Nutmeg
Salt and freshly ground
-pepper
1 Egg; beaten w/1 T. milk

1. Make Sour-Cream 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
medium-high 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 1/4 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
12-inch circle. Fit pastry into 10- or 11-inch tart pan. Spread filling
over pastry, pressing until compact. Dot with remaining 2 tablespoons
butter. Roll remaining pastry into 11-inch circle.

4. Cut pastry into 1/2-inch-wide 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 recipelu-digest by "Valerie Whittle" on Feb
27, 1998