Kukko is a rooster in Finnish, but it’s also a certain type of pie, typical for eastern parts of Finland, Savo and Karelia. The crust is made of rye or combination of rye and wheat, and the dough can be sour or not. Most famous is kalakukko, which is filled with fish. Other common fillings are meat, rutabaga and potatoes, but even rutabaga kukko usually contains meat.
I wanted to try to make vegan rutabaga kukko. I combined four or five recipes I found and made some changes to make it vegan. The result was very good, and I think I’ll make more kukkos with different fillings in future.
1 kg rutabaga
about 2 dl water
1 tbsp uncooked rice
4 dl rye flour
4 dl wheat flour
1 tsp salt
3 dl water
Peel the rutabagas, cut them in four or six wedges and slice thinly. Put them, water and some salt to a pot and simmer until rutabagas are half done. Drain
Mix the dough ingredients in a bowl. Roll into a circle or oval, edges can be thinner. Sprinkle the rice in the center of the circle/oval, it will absorb all the extra moisture. Put some rutabaga slices on the dough, sprinkle with salt and put few dollops of margarine on top. Continue until you have all the rutabagas on the dough. Put more margarine dollops on top. Fold the edges of the dough on top of the pie. Close tightly, water and gentle rubbing will help.
Bake in 200 Celsius degrees 1-1,5 hours. Brush with mixture of melted margarine and water. Wrap in greaseproof paper and then wrap in a towel. You can then either wrap it in a blanket or put back to oven if it has cooled to 100 or less degrees. Keep wrapped at least couple of hours, but over night is good too. This simmering part is important, it makes the crust softer and enhances the flavours of the filling.
Serve with margarine.