"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Finnish Pasties Recipe

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This recipe for Finnish Pasties, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country Cooking Recipe Collection
Added: Tuesday, October 28, 2008


3 c. flour
1 tsp. salt
1 c. lard
1 egg, beaten
1 tsp. vinegar
5 tbsp. cold water
2 c. diced peeled potatoes
3/4 to 1 c. diced carrots
3/4 lb. ground beef or sirloin
1/4 c. diced onion
1 1/4 c. diced peeled rutabaga
2 tbsp. Worcestershire sauce
Salt and pepper to taste
1/4 tsp. poultry seasoning
1 egg, beaten
1 tbsp. water

Combine flour and salt in a mixing bowl; cut in lard. Blend in egg, vinegar and water. Chill dough. Meanwhile, combine potatoes, carrots, meat, onion, rutabaga, Worcestershire sauce, salt, pepper and poultry seasoning. Roll out dough into six to seven 6 in. rounds. Place about 1/2 c. of filling on half of each circle. Put a pat of butter on filling; fold other half of dough over filling and pinch edges to seal. Combine egg and water; brush over pasties. Make steam vents with fork. Bake at 375 for 15 min.; reduce heat to 350 and bake 1 hour longer. Makes 6 - 7 pasties.




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