Authentic Finnish Meat and Vegetable Pasties
This Finnish classic is a savory delight that carries the nostalgia of home and hearth. Originating from the northern landscapes of Finland and cherished by families across generations, these pasties showcase a comforting blend of hearty ingredients. With memories of a beloved friend's mother who baked these delicious pastries in her cozy kitchen filled with enchanting aromas, this recipe brings together thinly sliced potatoes, carrots, rutabaga, savory meats, and spices, all enveloped in a flaky pastry. Ideal for gatherings, picnics, or simply a cozy dinner at home, these pasties are sure to warm your heart and satisfy your taste buds.
N/A
Servings
320
Calories
14
Ingredients
Ingredients
flour
4 1/2 cups (all-purpose flour)
shortening
1 cup (solid or chilled)
ice water
1 1/4 cups (very cold)
salt
1 teaspoon (for the dough)
potatoes
5 1/2 cups (thinly sliced)
carrots
2 (shredded)
onion
1 (diced)
rutabaga
1/2 cup (diced)
lean ground beef
1 1/2 lbs (raw)
ground lean pork
1/2 lb (raw)
salt
1 tablespoon (for the filling)
ground black pepper
1 teaspoon (freshly ground)
beef bouillon cube
1 (or 1 tablespoon beef base)
hot water
1/2 cup (for dissolving bouillon)
Instructions
1
In a large bowl, whisk together the flour and salt until well combined.
2
Using a pastry cutter or your fingertips, cut in the shortening until the mixture resembles coarse crumbs.
3
Create a well in the center of the flour mixture and gradually stir in the ice-cold water, mixing until the dough is no longer sticky.
4
Shape the dough into a ball, wrap it in plastic, and let it rest in the refrigerator for 30 minutes.
5
Meanwhile, dissolve the beef bouillon cube (or beef base) in hot water and set aside.
6
In a large mixing bowl, combine the sliced potatoes, shredded carrots, diced onion, diced rutabaga, ground beef, ground pork, salt, pepper, and the dissolved bouillon. Mix thoroughly to distribute the ingredients evenly.
7
Preheat your oven to 425°F (220°C).
8
Roll out the pastry dough on a floured surface into rectangles of about 6 x 8 inches.
9
Spoon approximately 1 1/2 cups of the filling into the center of each rectangle.
10
Fold the dough over the filling, bringing the 6-inch sides together, and crimp the edges to seal tightly.
11
Cut a small slit in the top of each pasty to allow steam to escape during baking.
12
Place the pasties on a non-stick baking sheet, ensuring they are not too close together.
13
Bake for 45 minutes or until golden brown on top, then remove from the oven and let them cool slightly before serving.
Nutrition Information
18
Fat
30
Carbs
12
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Finnish Meat and Vegetable Pasties?
They are a traditional Finnish savory pie consisting of a flaky pastry filled with a hearty blend of ground meats, potatoes, carrots, rutabaga, and onions.
What vegetables are used in the filling?
The filling includes 5 1/2 cups of thinly sliced potatoes, 2 shredded carrots, 1 diced onion, and 1/2 cup of diced rutabaga.
What types of meat are required for this recipe?
This recipe uses a combination of 1 1/2 lbs of raw lean ground beef and 1/2 lb of raw ground lean pork.
How many calories are in one Finnish pasty?
Each pasty contains approximately 320 calories.
What is the fat content per serving?
One serving contains 18 grams of fat.
How much protein is in each pasty?
Each pasty provides 12 grams of protein.
How many carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
What ingredients are needed for the pastry dough?
The dough requires 4 1/2 cups of all-purpose flour, 1 cup of shortening, 1 1/4 cups of ice water, and 1 teaspoon of salt.
How long should the dough rest before rolling?
The dough should be wrapped in plastic and allowed to rest in the refrigerator for 30 minutes.
At what temperature should the oven be preheated?
The oven should be preheated to 425°F (220°C).
How long do the pasties need to bake?
They should bake for 45 minutes or until the tops are golden brown.
Should the meat be cooked before adding it to the pasties?
No, the ground beef and ground pork are mixed into the filling raw and cook while the pasties bake.
What size should I roll the pastry rectangles?
The pastry dough should be rolled into rectangles measuring approximately 6 x 8 inches.
How much filling goes into each pasty?
Spoon approximately 1 1/2 cups of the meat and vegetable mixture into the center of each dough rectangle.
Why do you need to cut a slit in the top of the pasty?
A small slit allows steam to escape during the baking process, preventing the pastry from bursting.
Can I substitute the beef bouillon cube?
Yes, you can use 1 tablespoon of beef base instead of one bouillon cube.
How should the potatoes be prepared for the filling?
The potatoes should be thinly sliced to ensure they cook through properly.
How do you seal the pasties?
Fold the dough over the filling, bring the sides together, and crimp the edges tightly to seal.
What type of flour is recommended?
All-purpose flour is recommended for the pastry dough.
Is the shortening for the dough used solid or melted?
The shortening should be solid or chilled when being cut into the flour.
How much ice water is used for the dough?
The recipe calls for 1 1/4 cups of very cold ice water.
What is the role of rutabaga in this recipe?
Rutabaga is a traditional ingredient that adds a distinct, earthy flavor common in Finnish cuisine.
What are the primary seasonings in the filling?
The filling is seasoned with 1 tablespoon of salt, 1 teaspoon of ground black pepper, and a dissolved beef bouillon cube.
What should the dough look like after adding shortening?
The mixture should resemble coarse crumbs before adding the ice water.
Is this recipe suitable for picnics?
Yes, these pasties are highly portable and ideal for gatherings, picnics, or a cozy dinner.
What type of baking sheet should be used?
A non-stick baking sheet is recommended to prevent the pasties from sticking.
How do you prepare the beef bouillon?
Dissolve the bouillon cube or beef base in 1/2 cup of hot water before mixing it into the filling.
Should the pasties be cooled before eating?
Yes, let them cool slightly after removing them from the oven before serving.
What is the origin of this recipe?
This is a Finnish classic originating from the northern landscapes of Finland.
How many ingredients are in this recipe?
There are 14 total ingredients listed for the dough and the filling.