Nov. 4th, 2020

kareina: (fresh baked rolls)
Last night Elnaz mentioned that she hadn't yet eaten moose. We have moose in the freezer. I also had a bit of left over pie-crust dough from making an apple pie the other day. This led to a plan...
  • Peel and chop some potatoes (about 2 cups worth?), cover with water and set them on the stove to boil (remember to turn off the heat when they are cooked enough to mash, but while you wait for them to cook, proceed with the next steps).
  • Brown a package of ground moose meat in some butter and season with with a little each of pepper, basil, rosemary, marjoram, thyme, oregano, tarragon, cilantro, powdered nutmeg, coriander, garlic and onion. When the meat is mostly brown add a little water and let it simmer long enough to cook off most of the water
  • Roll out the pie-crust dough* and line a large glass pie plate with it
  • Peel and grate 2 small beet roots and spread them over the pie dough, as the bottom layer of the pie
  • Peel and grate 3 medium carrots and spread them over the beet roots
  • Sprinkle on a thin layer of frozen corn
  • Sprinkle on a thin layer of frozen peas
  • Sprinkle on a thin layer of frozen nettles (if you don't have nettles you could use spinach or kale instead)
  • Cover the vegetable  with meat
  • Thaw and heat in the microwave a handful of previously roasted, chopped, and frozen pumpkin
  • Drain the potatoes, put them back in the pot with some butter, the pumpkin, a little milk, some salt, pepper, and some grated Västerbottensost (or other flavourful cheese) and mash well till it is completely blended.
  • Spread the mash carefully over the meat and veg to completely cover and seal the pie.
  • Bake at 150 C with the fan running for 30 to 40 minutes then turn the heat down to 100 and let it rest for another 30 to 40 minutes before turning the oven off and leaving it there to keep warm till ready to eat.
Note: one can cut a slice and enjoy it after the first 30 to 40 minutes of baking, but at that point there will be a fair bit of (very red) water in the bottom of the pie.  In that case adjust the oven rack so that it slopes, and put the pie back in so that the cut side is higher, so that the liquid drains into the rest of the pie, and that water will cook off/get absorbed by the time it is eventually taken out of the oven.


*Pie crust dough:
  • 4 cups flour
  • 1 cup butter
  • 1 egg
  • 1 T lemon juice
  • water
Cut the butter into the flour till will blended.  Put the egg and lemon juice into a cup and stir in enough water to make about 1/2 cup of liquid. Stir liquid into the flour-butter and combine to make a soft dough, adding a little more flour or water if needed.  

Makes enough to make 1 small apple pie (both bottom and top crust) and one large bottom-only pie, with a bit of dough left over to roll out and spread with butter and sprinkle with cinnamon +/- sugar and/or other warm spices and bake as a snack.

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