Legendary Dishes | Räime Pirukad (herring pies)

ESTONIA

Encasing fish in pastry is an old tradition of the Baltic region.

Dough

  • 150 g potato, boiled in skin, grated
  • 125 g rye flour
  • 100 g butter
  • 75 g white wheat baking flour
  • 1 egg
  • 1 egg yolk
  • Black pepper, large pinch
  • Salt, large pinch

Rub butter into the flours with the seasonings, add eggs, then the potatoes. Work into a loose dough, refrigerate for an hour.

Filling

  • 500 g (4) smoked herring fillets, finely chopped 
  • 200 g cream cheese
  • 200 g sour cream
  • 150 g leek, finely chopped
  • 50 g butter
  • 2 egg whites, beaten stiff
  • 15 ml olive oil
  • Black pepper, pinch
  • Salt, pinch

Garnish

  • Chives, chopped
  • Dill, chopped

Sauté leeks in the butter and oil in a frying over a low heat for 15 minutes, until the leeks are soft. Leave to cool. Roll the dough out on a clean, floured surface to a thickness of 5 mm, cut into desired shapes to fit into pie moulds. Place dough in moulds leaving a little overlap. Preheat oven to 200°C. Mix the cream and cheese, add the leaks and seasonings. Stir in the fish, then fold in the egg white. Fill pies, bake for 30 minutes, until the filling has risen and has a golden brown colour.


INDIGENOUS INGREDIENTS =  Baltic Smoked Herring  | Potatoes | Rye Flour | Sour Cream

LEGENDARY DISHES


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