Pikkpoiss (Estonian Long Boy Cutlet)
6 servings
60 minutes
Pikkpoiss is a traditional Estonian dish known for its heartiness and simplicity of preparation. The name 'Long Boy' reflects its shape – an elongated baked patty with a surprise inside. Historically, this dish emerged as a way to economically use minced meat with the addition of bread and sour cream for softness. Inside are hidden boiled eggs, creating an unexpected yet harmonious contrast of flavors. The baked crust makes the patty appetizing, while the juicy texture inside delights with tenderness. It is an ideal option for a family dinner or festive table, where each bite reveals the rich, intense flavor of home-cooked Estonian cuisine.
1
Chop the onion finely.
- Onion: 2 pieces
2
Add breadcrumbs (100 g) or a bun soaked in warm milk.
- White wheat bun: 3 pieces
3
Salt, pepper, and mix with the minced meat.
- Salt: to taste
- Ground black pepper: to taste
- Ground meat: 800 g
4
Add sour cream and mix.
- Sour cream 20% fat: 60 g
5
Divide the mass into two parts and form a large patty from each.
6
Make an indentation and place 2 boiled eggs one after the other and seal well.
- Chicken egg: 4 pieces
7
Place both cutlets on a baking sheet and send to a preheated oven at 180-200°C until cooked.
