If a traveler reaches Ireland, especially Dublin, they must definitely try the Irish game pie - or rather, a potato pie-casserole. It's not very clear where hunters are supposed to get potatoes, but if you consider that they returned home to prepare and devour it with a couple of pints of Guinness, then it all adds up. The dough is made from flour, baking powder, salt and spices, adding butter and beating in eggs. Then mashed boiled potatoes and milk are added to the flour. After kneading the dough well, the Irish put half in a mold, then add the cooked meat and cover with the second half of the potato dough. All that's left is to bake for about an hour, telling hunting stories - and the pie is ready.
Finns don't like potatoes as much and prefer to fill pies with fish. Fortunately, they really have a lot of fish. As well as amazing strong liqueurs made from all sorts of northern berries. The Finnish pie kalakukko helps perfectly to cope with the cold after a long ski walk. It is made from a mixture of rye and wheat flour, filled with fish fillet fried with bacon and onions. The fried mixture is passed through a meat grinder, mixed with cream, salted and peppered. Then, as usual, a layer of dough, then the filling, a layer of dough on top, pinch the edges and brush with yolk. Kalakukko is baked for three whole hours, brushing with lard. And before serving, it is cut and drizzled with melted butter. And what about three hours for a pie - Finns cook pearl barley for six hours, and even soak it for a day beforehand, such a leisurely and thorough people.
The Greeks, unlike the Finns, are much more impatient. And they make pies faster. For example, a layered pie with minced meat - what could be simpler? Fry onions in butter, add minced lamb, stew for about half an hour, add breadcrumbs, eggs and grated cheese, and layer onto dough brushed with butter. Cover and bake until golden brown. Quick and tasty! And it goes great with wine. Although Greek wine, of course, is an acquired taste, just like Metaxa.