Finnish Salmon Pasties Lohipasteijat Recipes
FINNISH SALMON PASTIES LOHIPASTEIJAT
Not just for company, these flaky pasties are often served after sauna with a glass of milk, lemonade, or a mug of beer. This dough is very easy to work with. They make perfect appetizers for a party, as you can assemble them ahead, refrigerate or freeze them, and bake them just before serving.
Provided by Olha7397
Categories Lunch/Snacks
Time 30m
Yield 48 pasties
Number Of Ingredients 13
Steps:
- FOR THE PASTIES: Mix the flour with the baking powder in a bowl. Blend in the butter, using an electric mixer or a fork, until the mixture resembles coarse crumbs.
- Mix together the egg, lemon juice, and ice water. Sprinkle mixture over the dry ingredients and mix quickly to make a dough. Press into a ball and chill 30 minutes.
- Roll dough out to make a rectangle about 20 inches square. Fold into thirds. Roll again as thin as possible and fold into thirds in the opposite direction from the first folding. Chill again for 30 to 60 minutes.
- TO PREPARE FILLING, in a small bowl, with a fork, stir the rice with the salmon and eggs. Blend in the cream, dill, and salt and white pepper to taste.
- Preheat oven to 400°F
- Roll out the pastry to 1/8 to 1/4 inch thickness.
- With a round cutter, cut out 3 to 4-inch circles. Put a teaspoonfull of filling in the center of each circle. Moisten the edges and fold into half circles, sealing the edges.
- Place on a parchment covered or an ungreased cookie sheet. Bake for 10 to 15 minutes or until golden. Serve warm.
- These may be made ahead and frozen unbaked. To bake after freezing, place on cookie sheet directly from freezer and bake. Baking time may be 2 minutes longer when frozen.
- The Great Scandinavian Baking Book -- Beatrice Ojakangas.
Nutrition Facts : Calories 76.8, Fat 4.8, SaturatedFat 2.8, Cholesterol 23.8, Sodium 61.1, Carbohydrate 6.5, Fiber 0.2, Sugar 0.1, Protein 2
TRADITIONAL FINNISH PASTIES
Growing up as a young girl, my best friend's mom would make these. She was born in Finland and came over to America as a young girl and was raised in Ishpeming, Michigan. The family migrated out west after she married and had her own family. Her kitchen always had the most wonderful aroma of good things baking. Her pasties and braided bread were the best!
Provided by Alskann
Categories Savory Pies
Time 1h
Yield 8-10 pasties
Number Of Ingredients 14
Steps:
- With a wire whisk, mix together flour and salt in a large bowl.
- Cut in shortening.
- Make a well in the center of the mixture and quickly stir in the ice cold water.
- Form dough into a ball; Set aside.
- Dissolve the bouillon cube or beef base in the hot water.
- Combine potatoes, carrots, onion, rutabaga, ground beef,pork, 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 to vent. Place on dull, not black, cokkie sheet.
- Bake in 425 degree oven for 45 minutes.
Nutrition Facts : Calories 803.8, Fat 41, SaturatedFat 12.2, Cholesterol 75.7, Sodium 1333, Carbohydrate 75.7, Fiber 5, Sugar 3, Protein 31.6
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