Kaali-Sienipiirakka
recipe

A delicate and tasty pie combining the tenderness of cabbage and the aroma of mushrooms. Perfect for lunch or as a snack.
Preparation Time: 1 hour
Serving Size: 6 servings

Ingredients:

- 250 g mushrooms (e.g., 125 g chanterelles and 125 g porcini)
- 2.5 dl cabbage cooking water
- 8 black peppercorns
- ½ tsp salt
- 500 g cooked chopped cabbage
- 50 g Koskenlaskija cheese
- A dash of chili seasoning
- ½ tsp sugar
- 2 dl cooking cream
- Lingonberries (optional)
- 6 dl water
- Grated cheese (for topping)
- 1 tbsp butter
- 1 packet dry yeast
- 1 tbsp sugar
- 2 dl all-purpose flour (add more if necessary)

Instructions:

1. Preheat the oven to 200°C (392°F).
2. Prepare the dough: In a bowl, mix the dry ingredients (dry yeast, flour, sugar). Add water and stir until smooth. Let the dough rest for 15 minutes.
3. Sauté the mushrooms in butter in a pan. Add the chopped cabbage and mix well.
4. Pour in the cabbage cooking water, add salt, black pepper, sugar, and chili seasoning. Let simmer on low heat for about 10 minutes.
5. Stir in the cooking cream and crumbled Koskenlaskija cheese. Allow the mixture to cool.
6. Roll out the dough and spread it in a pie dish. Pour the mushroom filling over the dough.
7. Sprinkle grated cheese and lingonberries on top if desired.
8. Bake in the oven for about 30-40 minutes, until the surface is beautifully golden brown.
9. Allow to cool slightly before serving.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 12 g
Carbohydrates: 30 g
Fat: 20 g
Fiber: 3 g

Reviews: 3.42 (2943 reviews) ★★★★★ share