Trumpet chantarelle reindeer pie -Suppilovahvero-poro piiras

I promised to share the trumpet chantarelle reindeer pie recipe with you. Sorry for taking so long to post it. I have had so many other great topics to blog about so I totally forgot it!

The recipe is very simple I was particularly pleased with the dough, it was moist but not too fatty. So often the pastry is either too dry or too fatty and greasy. I know the ingredients for this pie are so Finnish that you will struggle to find them elsewhere unless living in Canada or Nordic countries! This pie is very nice though and you can replace the reindeer with bacon and use some other mushrooms if you want to make the pie. It is not the same but overall I think the recipe is very balanced and good, not too greasy, not too eggy etc. I will definitely use the measurements and the dough for other pies. Sorry about the bad photo quality, I made the pie in the evening in Finland and it really was super dark and not enough natural light to get nice photos!



3 1/2dl (1 3/4 cup) white flour

1/2 tl salt

75 g dairy free margarin (or butter)

1 egg


3dl (300ml) already steamed and cooked trumpet chantarelles

100g reindeer (fried on the pan)

1 onion (cooked until golden brown)

2 eggs

200ml soy cream (can use regular cream)

1 dl (1/2 cup)

fresh thyme

white pepper, salt and black pepper

1. Knead the soft margarin and white flour until crumbly.

2. Add the egg in, knead more and spread the dough into the pie tin.

3. Mix together all the filling ingredients, cooked trumpet chantarelles, cooked reindeer, golden brown onions, cheese, eggs and soy cream.

4. Add the spices into the filling mix.

5. Pour the filling mix on the top of the pastry.

6. Cook the pie in 200 Celsius degrees for 30-40 minutes until it is cooked through and the filling has a brown colour.