UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
FINNISH MEAT PIE
We enjoy this hearty, traditional meat pie year-round, but especially during hunting season. This is one recipe I'll be sure to pass on to our seven children.- Laurel Skoog, Frazee, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place shortening in a large bowl. Add boiling water; stir until shortening is melted. In a small bowl, mix flour and salt. Add to shortening mixture; stir until a soft ball forms. Cover and refrigerate until cooled, about 1 hour., Preheat oven to 350°. Divide dough in half. On a lightly floured surface, roll 1 dough portion into a 17x13-in. rectangle. Transfer to an ungreased 13x9-in. baking dish. Press onto bottom and up sides of dish. Trim pastry to 1/2 in. beyond rim of dish., In a large bowl, combine filling ingredients. Spoon into pastry. Roll out remaining dough into a 13x9-in. rectangle. Place over filling. Fold bottom pastry over top pastry; press with a fork to seal. In a small bowl, whisk egg and milk; brush over pastry. Cut slits in top. Bake 1-1/4 hours or until golden brown.
Nutrition Facts : Calories 610 calories, Fat 31g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 790mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.
FINNISH MEATLOAF/FINNISH MEAT PIES
The recipe calls for heavy cream, I use evaporated milk instead.Served hot or cold. Each slice can be wrapped in pie crust pastry,loaded with onions,tomatoes, sour cream and baked again. Recipe follows.
Provided by Montana Heart Song
Categories One Dish Meal
Time 1h20m
Yield 16 pastries, 8 serving(s)
Number Of Ingredients 17
Steps:
- In frying pan add margarine, mushroom, onion and bread. Fry until onion, mushrooms and bread are slightly browned.
- In large bowl, mix meats together, add vegetables,bread pieces, parsley and 3/4 cup cheese. Mix together.
- Add evaporated milk and pepper and mix.
- Place in loaf pan.
- Add remaining cheese on top.
- Preheat oven 350*.
- Bake one hour. Makes 8 large slices.
- For: Pies.
- Roll out pie crust pastry for each slice.
- Place slice or half slice on one half of pastry.
- Add tomato, then onion, then sour cream.
- Fold over. Seal edges with the tines of a fork.
- Make as many pies as desired.
- In a cup, beat egg and water.
- Brush egg wash over the pastries.
- Preheat oven 425*.
- Bake until golden brown about 20 minutes.
- This is a basic satisfying taste recipe, no heart stopping spice, or zesty tomato or zingy hot pepper. You will taste the cheese and that is the idea. My personal addition is to add 1/2 tsp creamy horseradish sauce before I seal the edges of the pastry but it is not called for in the recipe.
Nutrition Facts : Calories 551.5, Fat 37.6, SaturatedFat 13.4, Cholesterol 126.4, Sodium 666.5, Carbohydrate 21.7, Fiber 2.1, Sugar 1.4, Protein 30.5
FINNISH BLUEBERRY PIE
This pie, with its sugar cookie-like crust, is simple to make and stores well in the fridge or on the counter during cool weather up to 2 days. It can be served hot, cold, plain, or with whipped cream or vanilla ice cream on the side.
Provided by BlueberryPirakka
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C), and line a 9x13 inch baking pan with parchment paper.
- Beat 3/4 cup sugar with the butter until the mixture is smooth and creamy, and beat in the egg. Add the baking powder, and stir in the flour, 1/2 cup at a time, alternating with a few tablespoons of the milk, until all the flour and milk have been incorporated. The dough will be sticky, like sugar cookie dough. Spread the dough into the prepared baking dish, creating a raised edge of dough around the dish.
- Place the blueberries in a bowl with 1/2 cup of sugar, and mash the berries with a potato masher. Spread the blueberry mixture on top of the crust in an even layer.
- Bake in the preheated oven until the crust has browned slightly and the filling is thickened and bubbling, 15 to 25 minutes.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 47.3 g, Cholesterol 46.8 mg, Fat 12.5 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 133.4 mg, Sugar 26.9 g
KARELIAN LANTTUKUKKO (FINNISH MEAT AND RUTABAGA PIE)
This is a traditional Finnish recipe for meat pie from the Karelian region. Minced meat is combined with rutabagas under a yeast pastry.
Provided by threeovens
Categories Savory Pies
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine yeast and warm water, stirring to dissolve yeast, then combine with enough of the rye flour for the consistence of porridge; cover loosely and set aside for one hour.
- Meanwhile, peel and slice the rutabaga and cook in salted water until soft, about 20 minutes.
- Once the yeast has been activated, stir in enough all purpose flour to form a dough (the dough will leave the sides of the bowl); cover with a clean towel and set aside to rise for 1 hour.
- Add a small amount of oil to a skillet and fry the meat, onion, salt and pepper, and chopped parsley; remove from heat once the onions begin to caramelize and are a light golden.
- Preheat oven to 425 degrees F.
- After an hour the dough should have doubled in size; turn out onto a work surface dusted with rye flour.
- Knead dough; roll out dough to either a square shape or circular shape to be stuffed with the rutabagas and meat mixture.
- To the dough, place a layer of rutabaga, then meat.
- Fold over the sides to cover filling and seal.
- Transfer to a greased baking sheet and bake until crust is golden and filling is cooked through, about 1 hour.
- Brush the top with butter and let cool slightly before slicing.
- NOTE: The original recipe called for the pie to be wrapped in grease-proof paper, then newspaper, then a plastic bag. It was allowed to rest, at room temperature, for 3 hours to soften.
Nutrition Facts : Calories 702.7, Fat 23.8, SaturatedFat 9, Cholesterol 102.8, Sodium 6695.4, Carbohydrate 80.2, Fiber 5.2, Sugar 2.2, Protein 38.6
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