Directions: |
Directions:In large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Push flour to sides of bowl, making a well in the center. Add water and with a fork stir in flour mixture just until all is moistened. (Putting dough in refrigerator for about 10 minutes may make it easier to work with. I haven't tried that, think I will next time I make these.)
Wash potatoes well, removing any bruises or bad spot. Peel potatoes, if desired, but it isn't necessary. Slice potatoes lengthwise, and cube by cutting crosswise, making cubes about 1/4 inch. Place in a very large bowl. Clean, and chop carrots and onions coarsely, add to potatoes. A food processor may be used for this.
Pinch off bits of the fresh (or thawed) ground beef, adding to vegetables. Sprinkle salt and pepper and any other desired seasonings. Toss together until well coated.
Pinch off a handful of the flour pastry mix. Roll into ball, squeezing a few times till it feels firmly formed. On a floured board, roll the pastry into a 10 - 12 inch oval. Place a couple of very large spoonfuls of the meat and vegetable mixture in the center of the pastry. Dip fingers into a bowl of water and lightly tap moisture on top of one side of the pastry. Starting from the middle bring the sides to the top and crimp together, pushing fingers together along to end. You may have some pastry leftover, just pinch off and add back to bowl. Do the same to the other side of the pasty. Place pasties on a large cookie sheet. Bake 1 hour at 350º |
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Notes: |
Personal
Notes: Grandma Hyrkas gave me only the ingredients - not amounts. So consider the above ingredient list as approximations. Add more or less as desired. When we make it, we usually have to make a several batches of the crust mixture. We make enough to freeze so I usually use 5 pounds of potatoes, 2 pounds carrots, 2 large onions, and 2 1/2 to 3 pounds beef.
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This recipe for Finnish Pasty is from