Reindeer pie
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Poropirakka is the flavour of the north. The bread and cheese gives the pie a great texture, but doesn’t mask the unique flavour of the cold smoked reindeer meat. It’s also good to serve to foreign guests.
Ingredients for six
100g reindeer cold smoked pork pastry 1 pie crust, e.g. 100g parsnips 1 tbsp potato or cornflour fresh thyme 1/2 tsp each of sugar, salt and black pepper
Make sure the pie crust melts well in advance. Place the oven on the stove. Mix the cream and potato flour in a bowl until smooth. Cut the bread and cheese and the reindeer roast as small as you can. Grate the parsnip.
Mix the potatoes with the cream in a bowl and mash finely with a fork. Add the parsnip sauce. Break the eggs into a bowl and mix. Grate thyme generously into the bowl and add the breadcrumbs and cheese. Mix well.
Place/roll the pie crust in the baking dish. Use a fork to make a hole in the bottom of the dough and preheat for 4 minutes.
Place the pie crust in the pan and smooth well. Place the pie in the oven and preheat the oven to 165C.
Bake the reindeer pie in the oven for about 50 minutes. Allow to cool and firm up after the oven for about 30 minutes.
