Karin’s Russian Pie

by Karin from Bj√∂rklinge, Sweden

In the process of making the pie, here is the tortellini and buckwheat mixture and leftover potatoes.


  • Potatoes

  • Vegetable oil

  • Seasoning spices

  • Buckwheat

  • Tortellini (or other pasta of choice)

  • Onions

Peel and boil potatoes. Once soft, remove the potatoes from heat and let them cool. Slice in 1/2 cm to 1 cm thick slices. Put oil on both sides of the slices and lay in a baking pan. Coat with spices of choice (salt, pepper, etc). Bake in oven until the tops are golden brown.

Fill a pot with buckwheat and pour boiling water over the buckwheat until the grouts are covered. Let soak until the buckwheat is soft. IMPORTANT: Rinse the buckwheat with hot water until no red colour is coming through. Set aside.

Fry onions until soft and cook the tortellini. Mix the buckwheat, onions and pasta together in a bowl. Line the bottom of a casserole dish with a layer of the baked potato slices. Spread buckwheat mixture over top of the potato slices. Cover the mixture with more potato slices and sprinkle with spices. Bake in oven until the potato slices are golden brown on the top. Enjoy!

Leave a Comment