Ever since I was a child I have eaten Finnish Pasties! I have been wanting to put up my own Finnish pasties recipe for a while now, and I was finally able to do it this weekend. Pasties are just so delicious and combine veggies, meat, and a crumbly crust that when all combined together and topped with a little bit of gravy or ketchup, it just melts in your mouth.
Finnish pasties have a longstanding tradition in the Upper Peninsula of Michigan, where there are several Pasty stores and they are sold in many restaurants. Pasties are also available to purchase online and have shipped to your home. However, I think you will find that after making Finnish Pasties for the first time, they really aren’t that complicated- so you can just make them at home!
Even though these pasties are pretty filling, they are so good, that it really is hard to eat just one! Well good thing that you can easily double or triple this recipe for your large parties or potlucks, that way there will be plenty of pasties for everyone.
This Finnish Pasties Recipe is relatively easy to make once you get used to making the dough part!
Make sure when rolling out the dough that you use enough dough to ensure proper size of the pasty, and not to “over-fill” the pasties, otherwise they will leak out and crumble when baking.
Use a lot of flour when rolling out the dough so that it doesn’t get too sticky and make a huge mess.
The Finnish Pasty is practically an institution among some American Finns- so if you make this for a Finn you may be surprised by how excited they are to eat it!!!!!
Makes 6-8 medium sized pasties
- Combine flour, baking powder and salt in a large mixing bowl.
- Begin to cut in shortening or butter with the flour using a fork until you achieve a crumbly appearance. You can also use a food processer to achieve this crumbly dough.
- Add cold water a little at a time and knead the dough with your hands until it pulls together into a small ball.
- Wrap ball in plastic wrap and chill in refrigerator for 1 hour. Chilling will make the dough easier to roll out into pasties.
- Dice carrots, onion, and potatoes and put in a large mixing bowl.
- Break up turkey or beef into chunks.
- Add salt, pepper, paprika, and savory seasoning and stir together with a spoon or use your hands.
- To make each pasty, you will roll out the dough into around 10’’X 6’’ pieces. Make sure the dough isn’t too thick and use flour to prevent sticking to the counter.
- Spoon Pasty filling onto one side of the dough leaving around 1 inch free on the edge- then fold the other side over the top and use your thumbs to make the side of the pasty stick together.
- Cut off excess dough from the side and use a knife to cut three slots in the top of each pasty. (these are optional, and if freezing your pasties after baking, you may consider not doing this to help the pasties keep better in the freezer)
- Place on ungreased baking sheet and paint on the butter and egg mixture to the top of the pasty.
- Bake at 350 degrees for 1 hour.
- Serve topped with gravy and ketchup!
- Melt butter in a sautee pan and slowly stir in flour.
- Add milk, salt, and pepper a little at a time, until the gravy reduces down and thickens.
- Stir to prevent burning and sticking to the pan.
Finnish Pasties were traditionally eaten by copper miners in the Upper Peninsula of Michigan because they could keep for long periods of time and were easy to make in bulk.
When visting Escanaba Michigan in the U.P, be sure to visit Dobber’s Pasties and say hi to a few Yoopers 🙂 http://www.dobberspasties.com/
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