Peroke is a savory pie made most often with fish, though it may contain moose or other game meat. Thank you to CIRI Shareholder Alexis Colberg-Nelissen for sharing her recipe with us!
Start to finish: 90 minutes (30 minutes active)
Servings: 6-8
Ingredients for pie filling:
4 tablespoons butter or margarine
2 cups carrots, sliced or diced
2-3 cups cabbage, chopped
½-1 cup onion, chopped
3-4 cloves garlic, minced or chopped
1 cup cooked rice, cooled
16 ounces canned or jarred salmon
Salt and pepper, to taste
Ingredients for pie crust:
1 cup vegetable shortening, such as Crisco
2 cups flour, sifted
1 teaspoon salt
½ cup cold water
Directions:
- Sauté carrots, cabbage, onion and garlic in butter. Add salt and pepper, to taste.
- Combine vegetable mixture with salmon and rice and set aside.
- Mix shortening, flour and salt with fork until crumbly. Add ½ cup cold water, mixing well.
- Remove dough from bowl and place on a clean, floured surface. Cut the dough in half and form each half into discs. Use your hands or a rolling pin to roll out each disc to approximately 1/8-inch thickness. If the dough is sticking to the surface or rolling pin, add a small amount of flour as necessary.
- Gently press one disc of rolled, flattened dough into dish so it lines the bottom and sides of dish. Poke a few holes in the dough and fill with salmon mixture.
- Top with the second disc of rolled, flattened dough. Trim the edges and crimp. Poke a few holes in the top crust so steam can escape.
- Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for an additional 45 minutes or until crust is golden brown.
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