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1
Combine yeast and warm water, stirring to dissolve yeast, then combine with enough of the rye flour for the consistence of porridge; cover loosely and set aside for one hour.
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2
Meanwhile, peel and slice the rutabaga and cook in salted water until soft, about 20 minutes.
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3
Once the yeast has been activated, stir in enough all purpose flour to form a dough (the dough will leave the sides of the bowl); cover with a clean towel and set aside to rise for 1 hour.
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4
Add a small amount of oil to a skillet and fry the meat, onion, salt and pepper, and chopped parsley; remove from heat once the onions begin to caramelize and are a light golden.
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5
Preheat oven to 425 degrees F.
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6
After an hour the dough should have doubled in size; turn out onto a work surface dusted with rye flour.
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7
Knead dough; roll out dough to either a square shape or circular shape to be stuffed with the rutabagas and meat mixture.
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8
To the dough, place a layer of rutabaga, then meat.
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9
Fold over the sides to cover filling and seal.
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10
Transfer to a greased baking sheet and bake until crust is golden and filling is cooked through, about 1 hour.
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11
Brush the top with butter and let cool slightly before slicing.
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12
NOTE: The original recipe called for the pie to be wrapped in grease-proof paper, then newspaper, then a plastic bag. It was allowed to rest, at room temperature, for 3 hours to soften.
