Best Sipulipiirakka Finnish Onion Pie Recipes

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SIPULIPIIRAKKA (FINNISH ONION PIE)



Sipulipiirakka (Finnish Onion Pie) image

Make and share this Sipulipiirakka (Finnish Onion Pie) recipe from Food.com.

Provided by Amis227

Categories     Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 teaspoons active dry yeast (equilavents listed at bottom of recipe)
3/4 cup water (105 to 116 degrees F)
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 lbs sweet onions
1/4 lb diced smoked ham (1/2-inch dice)
1 cup sour cream
4 eggs
1 pinch salt
1 tablespoon caraway seed
2 tablespoons oil or 2 tablespoons melted butter

Steps:

  • In large bowl, dissolve yeast in warm water.
  • Let stand 5 minutes.
  • Add salt,oil, or butter, and flour.
  • Beat until dough is smooth and satiny.
  • Cover, let rise for 1 hour (until doubled).
  • Cut onions into thin slices. Place in frying pan along with ham and cook over low heat until onions are soft (about 15 minutes).
  • Remove from heat, stir in sour cream, eggs, salt to taste, and caraway seeds.
  • Butter 10 inch pie, quiche or tart pan.
  • Preheat oven to 400 degrees F.
  • On lightly floured board, roll out pastry to fit prepared pan.
  • Turn filling into lined pan.
  • Bake for 35 to 40 minutes until crust is browned and pie is set.
  • Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce.

Nutrition Facts : Calories 377.3, Fat 18.7, SaturatedFat 7.4, Cholesterol 170.9, Sodium 618.7, Carbohydrate 38.4, Fiber 3, Sugar 5.3, Protein 14.6

ONION PIE



Onion Pie image

My friend's aunt Eulala handed this recipe down to her. It has a strange name, but everyone who tries it, loves it! It's a little like a quiche, but oh! so much simpler. Thanks for sharing, Bonnie!

Provided by Chris Reynolds

Categories     Onions

Time 45m

Yield 9 serving(s)

Number Of Ingredients 8

30 small saltine crackers
3/4 cup butter (divided)
3 cups onions, thinly sliced
1/2 lb grated cheddar cheese
1 1/2 cups milk, scalded and cooled
3 beaten eggs
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Make crust by crushing the crackers and adding 1/2 cup of the butter, melted. Press into the bottom of an 8x8-inch baking pan.
  • Sauté the onions in the last 1/4 cup of the butter until the onions are soft and golden. Pour the onions over the crust.
  • Sprinkle the grated cheese over the onions.
  • Add the beaten eggs to the scalded milk. with the salt and pepper. Pour over all.
  • Heat oven to 350 degrees. Bake for 30 minutes or until the custard is set.

Nutrition Facts : Calories 353.2, Fat 28, SaturatedFat 16.7, Cholesterol 143.3, Sodium 546.8, Carbohydrate 14.9, Fiber 1.1, Sugar 2.6, Protein 11.3

BEEF AND ONION PIE



Beef and Onion Pie image

Jamie Oliver is one of my favorite chefs. This is definitely comfort food. It is also pretty inexpensive to make. *Due to reviews, I have reduced the amount of beef broth to 2 Cups. If you would still like a thicker sauce, be prepared to add a slurry of some of the liquid and a heaping T of flour (or cornstarch) well blended and add to a rolling boil - to make the liquid thicker. Also, a lot of people have commented that they would like this with a 2 crusts, top and bottom, so if you prefer, go ahead and use one of those crusts for the bottom and one for the top. Enjoy!

Provided by LifeIsGood

Categories     Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

3 medium onions
2 carrots
2 celery ribs
2 sprigs fresh rosemary
2 tablespoons olive oil
2 bay leaves
1 lb ground beef, I use ground round
1 teaspoon English mustard
1 teaspoon marmite
1 tablespoon Worcestershire sauce, I use Lea and Perrins
2 teaspoons all-purpose flour, plus extra for dusting
2 cups beef broth
prepared pie dough, 2 - 2x9 inch, refrigerated
1 large egg (or a splash of milk)

Steps:

  • Beef Filling:.
  • Peel and roughly chop the onions, carrots and celery.
  • Remove the rosemary leaves from the stalks and finely chop.
  • Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.
  • Stir in the ground beef and break up any large pieces.
  • Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.
  • Add the beef broth and bring to a boil.
  • Turn the heat down, put a lid on, and simmer for about an hour. Make sure you stir it every so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little Wondra or flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.
  • Pie:.
  • Remove the pastry from the refrigerator 10 minues before you need to roll it.
  • Preheat oven to 350 degrees F.
  • Fill a large baking dish with the beef filling and let it cool. (OR if you prefer to have a 2 crust pie, then first layer the baking dish with 1 pie pastry before adding the beef filling.).
  • Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it's large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough. (OR don't put them together and use one for the bottom of your pie and the other for the top.).
  • Using a fork, press down all around the edge of the dough to crimp it closed.
  • Make a hole in the middle of the dough, using the tip of a knife.
  • Brush the top of the dough with the beaten egg (or milk).
  • Bake on the bottom rack of your preheated oven for about 40 minutes, or until the pastry is golden and crisp.

Nutrition Facts : Calories 388.9, Fat 25.6, SaturatedFat 8.2, Cholesterol 123.6, Sodium 621.2, Carbohydrate 13.3, Fiber 2.7, Sugar 5.8, Protein 25.6

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