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Finnish kalakukko, a rustic round rye-crust fish and pork pie with one wedge cut open on a wooden board, soft window light.

Finnish Kalakukko (Fish and Pork Rye Pie)

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A Finnish rye-crust pie filled with layered fish, pork belly, onion, and black pepper.
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Prep Time 35 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Finnish
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rye dough
  • 3 cups whole rye flour
  • 1 cup all-purpose flour
  • 1 1/4 cups water plus more if needed
  • 2 tsp fine salt
  • 2 tbsp unsalted butter melted
Filling
  • 1 1/2 lb boneless white fish fillets such as perch or cod, cut into thick pieces
  • 8 oz pork belly thinly sliced
  • 1 medium yellow onion thinly sliced
  • 1 tsp black pepper
  • 1 tsp fine salt

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Sharp serrated knife

Method
 

Make the dough and fill the pie:
  1. Combine the rye flour, all-purpose flour, and salt in a bowl. Stir in the water and melted butter until a firm dough forms. Knead briefly, cover, and rest for 15 minutes.
  2. Heat the oven to 425°F (220°C). Roll two-thirds of the dough into a 12-inch round and place it on a parchment-lined baking sheet.
  3. Layer half the fish, pork, onion, salt, and pepper in the centre, leaving a 2-inch border. Repeat the layers, then roll the remaining dough into a round and place it on top. Fold and pinch the edges firmly to seal, then cut a small vent in the centre.
Bake slowly:
  1. Bake for 20 minutes, then reduce the oven to 300°F (150°C) and bake for 2 hours, until the crust is firm and the filling is cooked through.
  2. Brush the crust lightly with water, wrap the hot pie in parchment and foil, and rest for 20 minutes. Slice with a serrated knife and serve warm or at room temperature.

Nutrition

Calories: 570kcalCarbohydrates: 55gProtein: 35gFat: 24gSaturated Fat: 9gCholesterol: 112mgSodium: 770mgFiber: 8gSugar: 2g

Notes

  • Keep the dough thick enough to hold the filling without tearing.
  • A firm, flaky white fish works best because it stays moist during the long bake.