Kasesalati Pirukas (Birch Sap Salad Pie)
Kasesalati Pirukas is a unique savory pie that incorporates birch sap, a traditional ingredient in Estonian cuisine, into a filling often made with root vegetables and sometimes a touch of smoked meat or fish. The pie features a rustic, savory crust, and the birch sap lends a subtle, slightly sweet, and earthy flavor to the filling, making it a distinctive taste of Estonian spring.
🧂 Ingredients
- For the Crust:
- 300 g All-purpose flour
- 150 g Cold butter(cubed)
- 1/2 teaspoon Salt
- 4-6 tablespoons Ice water
- For the Filling:
- 200 ml Birch sap
- 2 medium Carrots(diced)
- 1 medium Parsnips(diced)
- 1/2 medium Leek(sliced)
- 100 g Smoked bacon(diced (optional))
- 2 large Egg yolks
- 100 g Sour cream
- 1/4 teaspoon Salt(or to taste)
- 1/4 teaspoon Black pepper(freshly ground, or to taste)
- 2 tablespoons Fresh dill(chopped)
👨🍳 Instructions
- 1
For the crust: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
💡 Tip: Keep the butter cold for a flaky crust. - 2
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
For the filling: If using bacon, cook it in a skillet until crisp. Remove bacon and set aside, leaving the rendered fat in the skillet.
💡 Tip: This step is optional, but adds a nice smoky flavor. - 4
Add the diced carrots, parsnips, and sliced leek to the skillet. Sauté until the vegetables are tender-crisp, about 8-10 minutes.
- 5
In a separate bowl, whisk together the birch sap, egg yolks, sour cream, salt, pepper, and chopped dill. Stir in the cooked vegetables and optional bacon.
💡 Tip: Ensure the birch sap is fresh for the best flavor. - 6
Preheat oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie plate. Line the pie plate with the dough, trimming and crimping the edges.
💡 Tip: You can blind-bake the crust for 10 minutes if you prefer a crispier bottom. - 7
Pour the filling into the prepared pie crust. Bake for 35-45 minutes, or until the filling is set and the crust is golden brown.
💡 Tip: If the crust starts to brown too quickly, loosely tent it with aluminum foil. - 8
Let the pie cool slightly before slicing and serving. It can be served warm or at room temperature.
💡 Pro Tips
- ✓Birch sap can be found in specialty stores or online during the spring season.
- ✓If birch sap is unavailable, a light vegetable broth with a hint of maple syrup can be a substitute, though the unique flavor will be different.
- ✓This pie is delicious served with a side of fresh greens or a light salad.
🔄 Variations
- Add some crumbled feta cheese or goat cheese to the filling for a tangy element.
- Incorporate other root vegetables like celery root or rutabaga.