Finnish Slab Meat Pie (Levylihapiirakka)
This Finnish Slab Meat Pie (Levylihapiirakka) is a hearty, savory pastry filled with creamy rice, seasoned ground beef, and aromatic leeks and onions. Wrapped in a buttery, flaky crust, it’s a traditional dish often served slightly warm with a side of salad. Perfect for picnics, gatherings, or a cozy meal at home, this rustic pie is true Finnish comfort food.
Ingredients
Dough
- 100 g butter at room temperature
- 2.5 dl milk
- 25 g fresh yeast
- 1 tsp salt
- ½ tbsp honey
- 7 dl all-purpose flour
- 0,5 dl all-purpose flour for rolling the dough
Filling
- 2 dl short-grain rice
- approx. 1 liter beef broth
- 600 g ground beef
- 1 tbsp oil
- 1 leek (white part) chopped
- 1 yellow onion chopped
- 1-2 tsp salt adjust to taste
- 2 tsp freshly ground black pepper
- 1 tsp allspice
- 1+1 eggs One for filling, one for brushing
For Sealing the Edges of the Pie
- 2 tbsp water for sealing the edges of the pie
Instructions
Dough:
- Warm the milk until lukewarm (about 37°C / 98.6°F). Crumble the yeast into the milk and stir until dissolved.
- Add salt, honey, and flour. Mix until the dough begins to form.
- Add the room-temperature butter and knead the dough until smooth and elastic.
- Cover and let rise in a warm place for about 40 minutes.
Filling:
- Cook the rice according to package instructions, replacing water with beef broth for added flavor.
- Rinse the leek thoroughly and chop the white part finely. Dice the onion.
- Sauté the leek and onion in oil until softened, then set aside.
- Brown the ground beef until well caramelized. Add the leek and onion back in.
- Drain the rice and let it cool to room temperature. Combine with the meat mixture.
- Season with salt, allspice, and pepper. Stir in one egg to bind the filling.
Assembly & Baking:
- Preheat the oven to 225°C (437°F).
- Divide the dough into two equal parts.
- Roll out one part on parchment paper to fit a baking tray (approx. 28×38 cm).
- Transfer to the tray and spread the filling evenly over the base, leaving a 1.5 cm edge.
- Roll out the second dough piece to the same size. Wrap it around your rolling pin and gently unroll it over the filling.
- Brush with water to moisten the dough edges before sealing. This helps the top and bottom layers stick together.
- Press the edges together and seal with a fork.
- Beat the second egg and brush over the top crust. Prick a few holes in the crust with a fork to let steam escape.
- Bake for 30 minutes, or until golden brown.
Let cool slightly before serving.
Notes
- Cool the Filling: Allow the rice and meat filling to cool to room temperature before spreading it on the dough. A hot filling can melt the butter in the dough, making it greasy and difficult to handle.
- Make Ahead: The whole pie or just the filling can be prepared a day in advance and stored in the fridge.
- Serving Tip: This pie is even better slightly warm or at room temperature, served with a fresh salad on the side.