Great Bake-off, pastry

 A savory pie with pastry bottom and top

I'd make the Finnish cabbage pie. It's really delicious and has this wonderful pie crust with sourcream. It's a slightly flaky dough, and a bit sour, because of the soured dairy, but goes very well with the cabbage filling.

You'll need
150 g of butter
5 dl flour
2 tsp baking powder
200 g sourcream, natural yoghurt, creme fraiche or something else like that, unflavored soured dairy.

Mix flour and baking powder. Mix the butter in so that you get this rough sandy texture. It's good if you have bigger bits of butter. Mix into a dough with sourcream. Add half first and then more as needed. You might not need all 200 grams. The dough doesn't need to be smooth and well mixed, it's good not to mix it much.

Form the dough into a rectangle, and put in the fridge to set, well covered.

Filling:

1 kg of cabbage
2 onions
2 tbls butter
2 cloves of garlic
200 g cream cheese (actually it should be processed cheese spread)
2 eggs
1/2 dl molasses
1/2 tbls marjoram
1/2 tbls tarragon
1/2 tsp black pepper
1-2 tsp salt

Shred the cabbage and chop the onions. Fry it in butter, first let the onion soften a little, then add the cabbage and fry until the cabbage softens. Add the cheese. You can also add grated carrots, or conserved mushrooms (In Finland, especially Eastern Finland, we pickle wild mushrooms, and this is used in cooking. You rinse them first, let the water run off, and then chop them. I don't like mushrooms, so there won't be any mushrooms in my cabbage.)

Let the fry cool down, then add the eggs, and flavoring. Taste the filling and adjust the seasoning. Pie filling should taste MORE than what you want it to taste, because it will be closed in a rather bland pastry shell that cuts the flavor a little.

In Finland you build the pie on a baking sheet. You roll the dough into two pieces of about the same size and shape. Lift one of them (slightly bigger) on the sheet, top the filling on, like a pizza, leaving a little edge (about 2 cm or half an inch) empty. Egg wash the edges, lift the other dough sheet on it and crimp the edges. You can use extra dough to decorate the pie. 
You can use a pie dish if you want to.

Do the egg wash and dock with a fork. Bake in 200°C/400°F  for about half an hour. 

Technical challenge: Cornish pasties

Paul Hollywood's recipe

pastry platters; 3 savory canapés, 3 sweet tarts

Pâte Sucrée
About sweet shortbread pastry
Pâte Sucrée

I would love to use Finnish ingredients. Cloudberries, maybe rowan berries, lingonberries... 

Maybe one could make sort of cheesecake tart with cloudberry glaze, or something like that. 

Kinuski with lingonberries. Have a layer of the tart lingonberries on the bottom of the shortbread tart cases, and then put a layer of caramel over it... or maybe fill the case with red berries, lingonberries, red currants, raspberries, wild strawberries, and pour over warm caramel... decorate with a cream rosette.

And sea buckthorn. Maybe make a sea buckthorn white chocolate tart.

Maybe I could use the rowan berries in the savory canapés. :-)

I think I'd like to make palmiers. 
Maybe something with reindeer. Mini choux buns with reindeer filling?
And then something with Finnish fish... or chanterelles.
Or I could fill shortcrust pastry shells with leipäjuusto, let it melt, and top with some cloudberry jam. Though would it be too sweet?