Ingredients with Measurements:
- 500g Siskonmakkara (Finnish sausage)
- 1 onion, chopped
- 2 garlic cloves, minced
- 500g mushrooms, sliced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 cup chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 sheets of puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, cook the Siskonmakkara over medium heat until browned. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened.
4. Add the mushrooms and cook until they release their liquid and it evaporates.
5. Sprinkle the flour over the mushrooms and stir to combine.
6. Slowly pour in the milk and chicken broth, stirring constantly until the mixture thickens.
7. Add the thyme, salt, and pepper, and stir to combine.
8. Add the Siskonmakkara to the skillet and stir to combine.
9. Roll out one sheet of puff pastry and place it in the bottom of the pie dish.
10. Pour the Siskonmakkara and mushroom mixture over the pastry.
11. Roll out the second sheet of puff pastry and place it on top of the filling.
12. Trim the edges of the pastry and crimp them together to seal.
13. Brush the top of the pastry with the beaten egg.
14. Cut a few slits in the top of the pastry to allow steam to escape.
15. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
16. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 475
Fat: 31g
Carbohydrates: 30g
Protein: 18g
Sodium: 620mg
Substitutions for ingredients:
- Siskonmakkara can be substituted with any type of sausage.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add diced potatoes to the filling for a heartier pie.
- Use different types of mushrooms for a more complex flavor.
- Add grated cheese to the filling for a cheesy twist.
Tips and tricks:
- Make sure to let the pie cool for a few minutes before serving to avoid burning your mouth.
- Use a sharp knife to cut the pie into slices.
- Serve with a side salad for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a sprig of fresh thyme on top.
Garnishes:
Sprinkle chopped fresh parsley on top of the pie for a pop of color.
Pairings:
Serve with a glass of red wine for a perfect pairing.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the filling is too thick, add more chicken broth or milk to thin it out.
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure to cook the Siskonmakkara thoroughly before adding it to the filling.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Siskonmakkara is a Finnish sausage made from beef and pork. It is a popular ingredient in traditional Finnish cuisine.
Flavor profiles:
This pie has a savory and hearty flavor, with notes of thyme and mushroom.
Serving suggestions:
Serve the pie hot with a side salad and a glass of red wine.
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Region: Finnish