Finnish Pasties Recipes

RECIPE: THE NATIONAL DISH OF FINLAND - KARELIAN PASTIES

Steps:

• Bring water to boil. Add butter and rice. Continue cooking until water has absorbed and then add the milk.
• Let simmer until porridge is done, about 35-40 minutes. Don't forget to stir, otherwise the porridge will burn at the bottom.
• Season and let cool. Once cooled, whisk in the egg.
• Add salt into the water and start adding the flour, 50 g at a time. Towards the end add the butter
• Knead to a smooth, pliable dough.
• Divide the dough into four portions and roll each portion to a stick. Keep the rest of the dough covered as you are working on each portion.
• Divide the stick of dough to 4-5 pieces and roll on a floured surface to a thin disc. The crust is supposed to be thin as this is what makes it crisp, but go fairly easy on the flour - the thinner and drier the dough, the more likely the crust is to tear at the crimping stage.
• A useful tip for a beginner is to roll the dough into a thin sheet and then, using either a cookie cutter or a small bowl (about 12 cm in diameter) cut the sheet to equal size round discs. For this, a pasta machine might just be a useful tool!
• Spoon the porridge on the discs (about 2 tbsp per pasty), fold the edges on top of it and crimp. This should be done with fairly light fingers as the pleats should not be too sharp - the more they stick out, the more likely they are to burn in the oven.
• These need a hot oven, depending on the oven 250-275°C (482-527°F). Place the pasties on a baking tray (no parchment needed as it would only burn). Since there's no yeast or baking powder in the dough, these won't expand during baking so there's no need to leave space between them.
• Once the pasties get a bit of colour, remove from the oven and brush with melted butter. Let cool while covered.
• Boil the eggs and cool in ice water.
• While still a bit warm, mash with butter using a fork.
• Season with salt and chives and serve with the pasties.

CORNISH FINNISH MICHIGAN PASTIES

Steps:

• Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
• Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
• Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
• Bake at 425 degrees F (220 degrees C) for 45 minutes.

UPPER PENINSULA PASTIES

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

PASTIES II

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
• Bake in preheated oven for 1 hour.

OLD MICH.FINNISH PASTIES SAY PASTEES

Steps:

• 1. CRUST: In a large bowl combine, first 4 ingredients. Blend ingredients well, add water one Tablespoon at a time to form a ball of dough. Knead lightly with the heal of your hand to blend evenly.Form into a ball, dust with flour, wrap in wax paper and chill 30 minutes.
• 2. Filling: Divide dough into 6 pieces, roll each into a 10 inch round. Put 1-1/2 cups of filling on half of each round. Moisten the edges andfold the unfilled half over the filled half to enclose it. Pinch the edges together to seal and crimp them together. Put 6 pasties on a lightly greased baking sheet and cut several slits on top. Bake in a preheated oven 350 for 30 minutes. After 30 minutes baking, put i tsp.of butter in a slit of each pastie and continue baking another 30 minutes. Remove from oven, cover with a damp yea towel, cool for 15 minutes. Serve with butter an d ketchup. Can be served warm or cold for a snack or sack lunch.
• 3. NOTE: I was told when the miners went down into the mines, they would put the pastie on there head, under the cap....to keep the pastie warm! Miners wives would crimp the pastie with a ridge on the top, so when they ate with dirty hands..they would hold the pastie by the crimp which helped to keep the pastie cleaner. Then they would throw away the crimp !

FINNISH SALMON PASTIES LOHIPASTEIJAT

Steps:

• FOR THE PASTIES: Mix the flour with the baking powder in a bowl. Blend in the butter, using an electric mixer or a fork, until the mixture resembles coarse crumbs.
• Mix together the egg, lemon juice, and ice water. Sprinkle mixture over the dry ingredients and mix quickly to make a dough. Press into a ball and chill 30 minutes.
• Roll dough out to make a rectangle about 20 inches square. Fold into thirds. Roll again as thin as possible and fold into thirds in the opposite direction from the first folding. Chill again for 30 to 60 minutes.
• TO PREPARE FILLING, in a small bowl, with a fork, stir the rice with the salmon and eggs. Blend in the cream, dill, and salt and white pepper to taste.
• Preheat oven to 400°F
• Roll out the pastry to 1/8 to 1/4 inch thickness.
• With a round cutter, cut out 3 to 4-inch circles. Put a teaspoonfull of filling in the center of each circle. Moisten the edges and fold into half circles, sealing the edges.
• Place on a parchment covered or an ungreased cookie sheet. Bake for 10 to 15 minutes or until golden. Serve warm.
• These may be made ahead and frozen unbaked. To bake after freezing, place on cookie sheet directly from freezer and bake. Baking time may be 2 minutes longer when frozen.
• The Great Scandinavian Baking Book -- Beatrice Ojakangas.

COPPER COUNTRY PASTIES

Steps:

• In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
• Add water, one tablespoon at a time to form a dough.
• Toss mixture until it forms a ball.
• Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
• Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
• Filling:Combine all filling ingredients in a large bowl.
• Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
• Put 1-1/2 cups of filling on one half of the round.
• Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
• Pinch the edges together to seal. Crimp edges decorativley with a fork.
• Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
• Repeat with the other dough rounds.
• Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
• Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more.
• Remove from oven, cover with a damp tea towel, cool for 15 minutes.
• Serve with additional butter and ketchup, if desired.

CORNISH FINNISH MICHIGAN PASTIES

Steps:

• Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
• Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate (MSG), and bouillon.
• Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
• Bake at 425ºF for 45 minutes.

FINNISH PASTIES

Steps:

• Cut all ingredients into 1/2" cubes. Blend together in large bowl. Season with salt and pepper. Place filling onto one half of pie dough round. Fold in half and pinch edges to seal. Take fork and poke 5 to 6 vents into the top of each pasty. Cook for 45 min. to 1 hour in 350 degree oven.

FINNISH PASTIES

Steps:

• Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
• Dissolve the bouillon cube in 1/4 hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, and bouillon.
• Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
• Bake at 425 degrees F (220 degrees C) for 45 minute.