Kalakukko: Finnish fish and bacon rye pie

Method

1. 1

   Making the pastry

   Warm the water, butter and salt, then mix in the two flours. Knead into a firm, non-sticky dough.

   10 min
2. 2

   Rolling out the pastry

   Roll the dough into a disc 1 to 1.5 cm thick, with the centre slightly thicker.

   10 min
3. 3

   Assembling the filling

   Layer the fish and diced pork belly in the middle of the disc, then fold up the edges and seal them with cold water.

   10 min
4. 4

   First bake

   Place the kukko on a baking tray and bake at 250°C for about 45 minutes, so the crust sets.

   45 min
5. 5

   Long, slow bake

   Brush with butter, then bake at 125°C for about 5 hours, or at 175°C for 2.5 hours followed by about 3 hours at 100°C.

   300 min
6. 6

   Cooling and serving

   Let it cool so the crust softens, then cut it open and scoop out the filling with a spoon. Serve with butter and sour milk if you like.

   60 min