Carol in the Flatlands' Finnish Miner's Pasties, & Meat & Apple Pasties
From: Grand Larseney
Date: 12/23/99
Yup, pronounced Pahsties (food), Paysties (stick on your nips).
Here's the Upper Peninsula Recipe.
Makes 8 Servings
1 C lard or shortening
1 1/4 C boiling water
1 tsp salt
4 1/2 - 5 cups flour
(Filling)
4 med potatoes, pared & diced into 1/2-inch pieces
1 C raw carrots, diced into 1/2-inch pieces
1 lg. onion, chopped
1 tsp salt
1/2 tsp ground pepper
1 1/2 lb. top round of beef, cut into 1/2-inch pieces
Mix lard or shortening with boiling water & salt in mixing bowl; stir until lard is melted. Add flour to make a stiff dough. Chill 1 hour or more. Divide into 8 parts. Roll each part out to make a circle about 10 inches in diameter.
Preheat oven to 350 degrees. Cover baking sheet with parchment paper or lightly grease & flour the baking sheet.
Toss potatoes, carrots, onion, salt, pepper & beef together in bowl. Put 1 C of the mixture on one side of each pastry circle. Lift other side of the pastry over to cover the filling, making a half circle. Crimp the edges & pierce the top of the pastry to make steam vents. Place on prepared baking sheet.
Bake pastries 1 hour or until golden. Serve hot, cooled to room temp, or refrigerate or freeze. Reheat before serving if chilled or frozen, about 15 min. in a 300 degree oven or until heated through.
Meat & Apple Pasties (this was done to create a complete meal for the miners in the UP.)
1 recipe of Miner's Pasties, including meat filling
Apple Filling:
4 med apples, pared, cored & sliced into 12 wedges each
2 tbsp sugar
2 tsp flour
1/2 tsp cinnamon
1/8 tsp salt
Preheat oven same, baking sheet same, pastry the same but roll out an oval 11 inches long & 8 inches across.
Combine meat filling ingredients. Put 1 C on one end of the oval (in the center of the end), leaving the other end for the apple filling, & leaving about 2 inches uncovered at the edges of the pastry.
In another bowl, combine the apple filling ingredients. Arrange 6 wedges in a little pile on the empty side of the pastry oval, next to the meat & potato filling. Gentle lift pastry edge up around meat & apple filling.
Pinch same firmly lengthwise across the top of the pastry, to make a seam about 1/2inch tall. Pinch w/ 2 fingers & thumb to make a pretty ropelike design. Place a toothpick on the end of the pasty designating the apple end. Bake 1 hour or until golden.
Serve hot......