Ham Piirakka

     Now, I have done the research, looking for the origins of this entrée pastry… so far the search has only lead me to a Scandinavian pastry that only remotely resembles this entree of ham, mushroom and walnut encased in a flaky sour cream pastry.  The original (?) Finnish tart contains a rice filling inside of pastry served with a butter and egg sauce, a sort of empanada.  I couldn’t find a direct translation for the word “pirakkha”.  But what I did find is this recipe I received years ago from my sister Kristie, who is a very good cook.  I was immediately intrigued by the creation of the 2 layers that were then stacked and intricately and delicately surrounded by pie pastry.

       I always love a good cooking challenge, though I have the tendency to become obsessed if it doesn’t turn out well, by making it every day until I get it right.  One such week consisted of making French Macaroons every day – the 5th time was the charm!  The bear claws took 3 tries but ultimately the 2nd try was the best.

      Some might question why bother?  After all the time spent remaking these might have been better spent cleaning the kitchen or weeding the garden – point made?  (Though I am a fiend for weeding, unfortunately, the weeds are more persistent than I am.  You’ve got to admire that quality.    I would just rather apply it in the kitchen.)

     Back to the recipe below…..I have made it over the years as it results in such a lovely centerpiece on a holiday buffet table…it is unique….and is so delicious, and you get to be inventive, creating leaves and berries from the pastry. 

A word of caution – know your audience.  I blissfully prepared this more than once in Muslim countries where some guests didn’t eat pork.  No problem there as I always prepared more than one entrée so there was something for everyone.  On one occasion, a devout Muslim friend asked me if there was anything with wine in it.  As that is taboo in the Islam diet she wanted to be sure she didn’t inadvertently eat some – to which I replied that there was wine in the beef bourguignon but there was none in the ham dish so that would be fine for her to eat.  Ooops…what’s the problem with that comment?

     The layer of ground ham and onions and the layer of ground mushrooms, cream cheese and walnuts are both easy to assemble.  Then take your time and use all your best pastry techniques to create the crust and have fun assembling this stunner.  It’s a lovely dish and a bit of a “Wow-er”

Ham Piirakka 

Pastry:

1 2/3 cups flour

½ teaspoon salt

½ cup chilled butter, cut into small pieces

1/3 cup sour cream

1 egg

1 tablespoon fresh lemon juice 

Mushroom Pate:

¼  cup butter

¼ pound mushrooms, chopped

½ cup minced white onion

1 8 –oz. package cream cheese, room temperature

salt and freshly ground pepper

1 cup finely chopped walnuts 

Ham Filling:

3 cups ground ham (about 1 ½ pounds)

½ cup coarse breadcrumbs

½ cup chopped fresh chives or sliced green onion tops

¼ cup minced fresh parsley

2 eggs, beaten to blend

1 egg beaten with 2 tablespoons milk (glaze)

Sour cream (optional) 

For Pastry:

-Combine flour and salt in large bowl.  Cut in butter until mixture resembles coarse crumbs.  Beat sour cream, egg and lemon juice to blend.  Stir into flour with fork until stiff dough forms.  Gather into a rough ball and press gently together.  Wrap in plastic and chill 30 minutes. 

For Mushroom Pate:

-Melt butter in heavy large skillet over medium heat.  Add mushrooms and onion and cook until all liquid evaporates, stirring occasionally, about 15 minutes, cool.  Blend in softened cream cheese.  Add salt and pepper.  Stir in walnuts. 

For Ham Filling:

-Combine all ingredients and chill until ready to use. 

To Assemble:

-Preheat oven to 400 degrees.  Line baking sheet with parchment paper.  Divide dough in half. Wrap 1 portion in plastic and chill to keep from drying.  Roll remaining portion out on lightly floured surface into a 6 X 12-inch rectangle.  Set on prepared sheet. 

-Layer the bottom crust with half of mushroom pate, half of ham filling, then remaining mushroom pate and remaining ham filling, leaving a 1-inch border on all sides.  Press filling firmly into a rounded log shape. 

-Bring dough edges up the sides of filling to make a small edge.  Roll the remaining dough out into a rectangle slightly larger than the first.  Make several crosswise slashes in dough.  Brush with egg glaze. 

-Set atop filling.  Brush the two edges where the pastry meets with egg glaze and crimp to seal.  Use leftover pastry scraps to cut out holly leaves and berry shapes to garnish the top of the pastry.

-Bake until golden, about 30 minutes.  Serve hot, warm or chilled.  Slice into 1-inch thick slices. Pass sour cream separately if desired. Serves 10 - 12.

Mise en place - ingredients ready to go!

Ground ham and mushrooms with cream cheese and walnuts.

Layer ham mixture on top of rolled out bottom crust, then layer with mushroom pate. Press firmly and repeat layers.

Place top crust over filling and crimp pastry edges together. Score top of pastry loaf and glaze with egg wash.

Decorate top with scraps of pastry dough in the shapes of leaves and berries.

Layers of ground ham mixture and mushroom pate in a flaky pie crust.

A unique, beautiful and delicious buffet star or dinner entree, served with sour cream.