Posts Tagged ‘pie’

Chicken pie with sun dried tomatos

April 23, 2011 6 comments
Kanapiiras aurinkokuivatuilla tomaateilla © Hanna Stolt

Chicken pie with sun dried tomatos

I’ve found another fantastic cook book! The writers are my old favorites: Ola Lauritzson and Ulrika Davidsson from Sweden and the book is called 6 kilo på 6 veckor (6 kilos in 6 weeks). Yes, it’s kind of a diet book but then again not. You can eat low carb if you want to fix your diet and lose weight or just to maintain a healthy diet and your current weight. In either case you get to enjoy good food :)

The recipe then? This recipe here is a sightly altered version of the one in the book. I actually made it a little easier. In the book, Ola and Ulrika are using grilled chicken, but I’m always bummed about the sauces they use in the stores when grilling the chicken so I prefer natural chicken breast that I can season as I like.

This pie is just delicious! The first one I made didn’t last long – we ate the whole thing in a matter of minutes with my boyfriend and my good friend. It’s a lovely pie to serve as part of a brunch or as a salty pie for a party. It’ll also make for a nice lunch with a bit of salad on the side.


  • 100 g butter
  • 2,5 dl spelt flour


  • 4 chicken breasts
  • teriyaki-seasoning (Santa Maria)
  • Chili powder
  • Paprika powder
  • 10-12 slices of chorizo sausage
  • 1 small onion / 2 shallot onions / 0,5 red onion (you can pick your favorite!)
  • 6-8 cherry tomatos
  • 4 sun dried tomatos
  • 0,5 pot of fresh basil
  • ca 1 dl grated cheese (in the original recipe: 2 dl grated parmesan, which also sounds delicious)
  • 3 eggs
  • 2 dl cream
  • salt and black pepper
  • 0,5 dl pine seeds


Mix butter and spelt flour into an even dough. Press it into an oven proof tin and bake in  200°C for 10 min.

Slice the chicken breasts. Fry them in a dash of olive oil until they’re done. Season with teriyaki seasoning, chili powder, paprika powder according to your liking. Add the chicken on top of the pre-baked crust. Chop the onion and sprinkle on top of the chicken slices. Press chorizo slices around the pie, between chicken slices. Wash and cut the cherry tomatos in half. Set the tomato halves on top of the pie, the cut side facing up. Slice the sun dried tomatos and sprinkle on top of the pie. Last but not least, sprinkle the grated cheese on top.

Whip the eggs lightly using a fork and add cream. Season the mixture with black pepper and salt. Carefully pour the egg mixture on top of the pie so that it’s evenly spread. Decorate with pine seeds. It’s best to add the pine seeds last so that they roast a little in the oven and taste even better.

Bake the pie in 200°C for 25-30 min. Let the pie rest for a moment before serving. Serve with e.g. arugula or fresh salad.

Piiras ennen paistamista

Fresh colors before baking the pie!

Pala piirasta © Hanna Stolt

Piece of pie


Smoked reindeer pies

January 29, 2011 3 comments

Smoked reindeer pies

These pies are almost too good to be true! They’re perfect as a starter, a snack, for parties and for just about any reason or occasion you can come up with. The recipe’s from my mom.

Here’s what you’ll need:


  • 125 g butter
  • 2 dl wheat flour
  • 1 dl strained rye flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 dl grated cheese
  • 1/2 dl water


  • 100 g smoked reindeer
  • 1 small leek
  • 2 dl grated cheese
  • 3 eggs
  • 1 jar sour cream
  • 1 tbsp wheat flour
  • 1 dl chopped parsley
  • 3/4 tsp black pepper
  • 1 garlic clove
  • 1/2 tsp salt

Cherry tomatoes and/or olive slices for decoration


  1. Mix the dry ingredients (of crust) with softened butter.
  2. Add water and mix just so that you get an even dough.
  3. Divide the dough in two. Roll it into a bar and divide into 12 pieces.
  4. Roll the pieces into small balls and press them into a muffin tin. You can dip your thumb in flour so the dough doesn’t stick so much. Press the dough up to 1-1,5 cm height, so not all the way up the muffin tin walls.
  5. Repeat steps 3 and 4 for the other half of the dough. You should end up with 24 pcs.
  6. Then for the filling. Cut the leek in half (longitudinally), wash the halves and cut them into three parts (again, longitudinally) and then slice the parts into thin slices. Soften in a microwave oven with full power for 1-2 mins.
  7. Mix the filling ingredients.
  8. Add the filling into the forms but only to the same height as the crust on the edges.
  9. Bake in 200°C on the lower level for approximately 20 minutes.

This recipe was featured on on February 9, 2011.
Categories: Party, Starters Tags: , , ,

Halloween and pumpkin pie + the start of my English blog

January 24, 2011 Leave a comment
Pumpkin pie

Pumpkin pie

A little over a year ago I started my Finnish food blog with this recipe. I’d baked a pumpkin pie to work as we’d received a huge pumpkin as a gift from one of our clients. It was a thanks for a job well done and it would have felt unjust to just take it home when we’d had a large team working on the project. I then decided to bake pies out of the pumpkin – this way we could share it and enjoy it together.

Around that time I was updating a kind of a recipe storage just for myself. I’d already written the recipe for the pumpkin pies on my recipe site when I took the pies to work. They became quite a success and I ended up emailing a link to the recipe around the office. Well, I was working in a digital media company and soon enough one of our techies came to me and told me that my site was crap but the contents were great and that I should make it into a blog. I did what I was told and the blog’s become rather popular. While I’ve been writing it in Finnish, I’ve noticed some interest towards the blog from my non-finnish speaking friends and here I am again, re-creating my online presence. :) I hope you enjoy the blog.

I do think the Americans know how to cook the most delicious things. This recipe was from a book by Jill Parker & Joyce Parker and it’s called American Sweets. Such a great little collection of recipes!

I’d recommend you to bake the crust a day before so that it’ll have time to cool for long enough. In any case, feel free to bake the pies in advance – they’re best served straight from the fridge and the taste just gets better after a while of cooling down in the fridge.

I used fresh pumpkin to bake the pies but according to the recipe, canned pumpkin will work just as well.


  • 1/2 dl orange juice
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp salt
  • 5 dl wheat flour
  • 1 tl vanilla sugar
  • 200 g butter

1. Mix the orange juice, egg, sugar and salt in a small bowl.

2. Mix the wheat flour and vanilla sugar in a large bowl. Cube the butter and mix it with the flour using a knife. I couldn’t bother with a knife so I just mixed the whole thing by hand. Worked well that way too.

3. Add the orange juice mix and use a fork to mix it until even. Cover the dough with some plastic wrapping and keep it in the fridge for a minimum of 4 hrs.

As I already told you, I used fresh pumpkin. Here’s how I handled the pumpkin. I even collected the pumpkin seeds, dried and fried them on a pan. Pumpkin seeds are a great addition to e.g. salads!

kurpitsa,pumpkin Kurpitsansiemenet kurpitsa,pumpkin


  • 1 dl sugar
  • 1/2 dl brown sugar
  • 2 tbsp potato flour
  • 2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp salt
  • 450 g pumpkin
  • 1,5 dl cream
  • 1 dl sour cream
  • 3 eggs
  • 1/2 dl apricot jam

1. Heat the oven to 175°C

2. Slice the pumpkin into four blocks and remove the seeds. Simmer the flesh soft and moist in the oven. Remove the flesh and puree it in a mixer.

3. Mix the sugar, brown sugar, potato flour, cinamon, ginger and salt.

4. Mix the pumpkin, cream, sour cream and beaten eggs. Add the sugar-and-spice mix.

5. Spread the apricot jam over the bottom of the crust and top with the filling.

6. Bake in the oven until the filling becomes solid. This will take about an hour.

7. Let the pie cool on a  grid. Cover it up and let it cool completely.

Half a pumpkin and double amounts of this recipe yielded 3 pumpkin pies so one pumpkin is plenty :)

photos © Hanna Stolt

Categories: Desserts Tags: , ,