Best Traditional Finnish Pasties Recipes

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.

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.

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.

KARELIAN PASTIES - KARJALAN PIIRAKAT

Steps:

• Rice Filling. Start making filling by bringing water to the boil. Add rice and simmer until water is absorbed in rice. Add milk, bring mixture to the boil and let it cook for a couple of minutes, stirring continually with a wooden spoon. Reduce heat to the minimum - or turn it off completely - cover pan with lid and let mixture simmer for about 30 - 40 minutes, stirring every now and then. Filling is ready, when it has thickened into a velvety, white porridge. Add a lump of butter, mix, cover pan with lid and set aside to cool. After cool, Mix egg(s) or yolk(s) in rice porridge and season with salt. Note: filling mustn't be too runny, it should hold its shape when spread on pie disks.
• Potato Filling: Cook potatoes in water until tender. Reserve liquid. Puree potatoes through food mill and let cool a bit. Add eggs and enough cooking liquid and cream to get smooth mixture. Amount of liquid depends on the quality of potatoes - filling mustn't be too runny. Add a lump of butter and mix. Season with salt, cover and set aside to cool.
• Prepare pasty dough: mix flour and salt, add oil and water little at a time and mix to get a non-sticky dough. Divide dough in 15 - 20 equal pieces and roll them into small balls. With a tapered rolling pin, roll out balls one at a time into very thin disks, about 1 mm thick and 10 - 15 cm in diameter. (You could also try and use a pasta machine for rolling.) Cover pie disks lightly with plastic wrap to prevent them from drying out.
• Spread filling (either potato or rice) on centre of pie disks. Raise edges of pie disks towards the centre, pinching with your fingers to make an oval ridge - center will be open.
• Place pasties on baking sheet covered with parchment paper and bake at 255 - 300°C for about 5 - 7 minutes or until pasties start to turn darkish brown. Meanwhile, heat about 150 ml whole milk in saucepan, add big lump of butter and let it melt. Dip hot pasties one at a time into hot milk-butter mixture and place them in large bowl. Cover bowl tightly with parchment paper and towel, and let pasties soften for about half an hour.
• Warm pasties are traditionally served with egg and butter spread. Pasties may also be eaten topped with plain butter, cheese, ham or reindeer roast slices, gravlax, shrimps or whatever you happen to like! Pasties can be reheated in oven or toaster.
• Egg & Butter Spread: Cook eggs in boiling water for 10 minutes. Rinse eggs with cold water and shell them. Using a fork, finely mash warm eggs together with the butter. Season with salt, if necessary. You can use an egg slicer to slice the eggs before mashing. Slice them first crosswise and then lengthwise.

UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES

Steps:

• Cube all of the above ingredients. The filling including the meat is not cooked. Those of us who are Yoopers (originally from the Upper Penninsula know that the meat is never cooked before baking a Pastie!
• Mix dough like pie crust.
• Divide into 8 balls.
• Roll out like a pie crust.
• Put filling on half of circle. About 1 cup.
• Crimp like pie crust. Will look like a half circle.
• Put on ungreased cookie sheets.
• Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
• Put slits in top of crust before baking.
• Let sit about 1/2 hour after baking.
• Enjoy!

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 !