Finnish Maksa Kukuja

Experience a taste of Finland with *Finnish Maksa Kukuja*, a hearty liver pie that combines rustic rye crust with a rich, velvety filling of sautéed liver, onions, and aromatic spices. This traditional Finnish recipe showcases the earthy flavor of rye flour, balanced with a buttery crust that envelops the creamy texture of the liver mixture, enhanced by hints of allspice and black pepper. Perfectly baked until golden brown, this savory pie is best served warm, paired with tart lingonberry jam or a crisp side salad for a complete Nordic-inspired meal. Whether you're exploring Finnish cuisine or looking for a unique dish to impress guests, Maksa Kukuja is a celebration of bold flavors and comforting textures.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 300 grams rye flour
• 100 grams all-purpose flour
• 1 teaspoon salt
• 100 grams butter
• 120 milliliters cold water
• 300 grams beef or pork liver
• 1 medium onion
• 1 tablespoon unsalted butter
• 1 large egg
• 100 milliliters heavy cream
• 0.5 teaspoon black pepper
• 0.25 teaspoon allspice
• 2 tablespoons fresh parsley (optional)

Directions

Step 1

In a large mixing bowl, combine the rye flour, all-purpose flour, and salt.

Step 2

Cut the butter into small cubes and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.

Step 3

Gradually add the cold water to the flour mixture, stirring with a fork until the dough comes together. Knead lightly to form a cohesive ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 4

Meanwhile, prepare the liver filling: rinse the liver under cold water, pat it dry, and cut it into small pieces.

Step 5

Finely chop the onion. Heat 1 tablespoon of butter in a skillet over medium heat and sauté the onion until soft and translucent, about 5 minutes.

Step 6

Add the liver to the skillet and cook until lightly browned but still slightly pink inside, about 3-4 minutes. Remove from heat and let cool slightly.

Step 7

Transfer the liver and onions to a food processor. Pulse until coarsely chopped.

Step 8

Add the egg, heavy cream, black pepper, allspice, and fresh parsley (if using) to the food processor. Blend until smooth. Taste and adjust seasoning if needed.

Step 9

Preheat your oven to 375°F (190°C).

Step 10

Remove the dough from the refrigerator and divide it into two portions, one slightly larger than the other.

Step 11

On a floured surface, roll out the larger portion into a circle large enough to line the bottom and sides of a baking dish or pie pan.

Step 12

Press the dough gently into the pan, trimming any excess overhang.

Step 13

Pour the liver filling into the dough-lined pan, spreading it evenly.

Step 14

Roll out the smaller portion of the dough into a circle large enough to cover the pie. Place it over the filling and crimp the edges to seal.

Step 15

Cut a few small slits in the top crust to allow steam to escape.

Step 16

Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and cooked through.

Step 17

Remove the pie from the oven and let it rest for 10 minutes before slicing. Serve warm, ideally with lingonberry jam or a side salad.

Nutrition Facts

Serving size	1143.1 grams (1143.1g)

Amount per serving	% Daily Value*
Calories	2788

Total Fat 118.90g	152%
Saturated Fat 59.10g	296%
Polyunsaturated Fat 4.50g
Cholesterol 1311mg	437%
Sodium 887mg	39%
Total Carbohydrate 335.60g	122%
Dietary Fiber 50.60g	181%
Total Sugars 10.70g
Protein 112.20g	224%

Vitamin D 217IU	1084%
Calcium 198mg	15%
Iron 34mg	187%
Potassium 2946mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 15.7%

Carbs: 46.9%