Smoked Mackerel Pie Karjalan Style

A nice gentle taste with milk porridge, ideal for brunch.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 4 Prep: 20 min Cook: 35 min

Ingredients

Cooked rice 1 cup
Milk 400ml
Smoked mackerel (without skin) 75g
Salt as required
Puff pastry 250g x 2
Melted butter as required

Method

1
Add 1 cup water to 1 cup rice to cook it.
2
Put the cooked rice and milk into a pan and simmer on low heat to a porridge-like consistency. Add the smoked mackerel and the salt.
3
Make 30 pie shapes (9cm wide, 2-3mm thick) from the puff pastry sheets.
4
Dust the board and roll each shape into an oval 12-13cm in length.
5
Place some porridge in the middle of the pie and pinch around the edge to form a crimped rim. Repeat 30 times.
6
Put into a preheated oven 200C for 30 minutes.
7
Brush with butter when nicely browned before serving.

Tips & Note

This is a recipe that my Finnish friend made and brought to a picnic. I adapted it to use mackerel.

Smoked Mackerel Pie Karjalan Style

A nice gentle taste with milk porridge, ideal for brunch.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 4

Prep: 20 min

Cook: 35 min

Ingredients

Cooked rice 1 cup
Milk 400ml
Smoked mackerel (without skin) 75g
Salt as required
Puff pastry 250g x 2
Melted butter as required

Smoked Mackerel Pie Karjalan Style

Recipe ID :241 Posted on 12 APR 2015

Serves 4

Prep 20min
Cook 35min
views 2,973
printed 170

saved 1

A nice gentle taste with milk porridge, ideal for brunch.

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Ingredients

Method

Prep
20min
Cook
35min
1
Add 1 cup water to 1 cup rice to cook it.
2
Put the cooked rice and milk into a pan and simmer on low heat to a porridge-like consistency. Add the smoked mackerel and the salt.
3
Make 30 pie shapes (9cm wide, 2-3mm thick) from the puff pastry sheets.
4
Dust the board and roll each shape into an oval 12-13cm in length.
5
Place some porridge in the middle of the pie and pinch around the edge to form a crimped rim. Repeat 30 times.
6
Put into a preheated oven 200C for 30 minutes.
7
Brush with butter when nicely browned before serving.

Tips & Note

This is a recipe that my Finnish friend made and brought to a picnic. I adapted it to use mackerel.

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