This is the family recipe, handed down from generation to generation. It is the best pasty!
Course Main Course
Cuisine Finnish
Prep Time 2 hourshours
Cook Time 1 hourhour15 minutesminutes
Resting Time 1 hourhour
Total Time 4 hourshours
Servings 8people
Equipment
4 Pie Plates 2 pasties in each plate
1 Brush For egg wash
Ingredients
3Cupsall purpose
1 1/2tspsalt
1/2 cupCriscoeither Crisco or lard
1/2ccupLardeither Crisco or lard
1cupsuet, ground
4earusset potatoescubed
2earutabagaless than potatoes in volume, cubed
2cupscarrotsdiced
1eaonion, yellow or reddiced
3lbbeeftop round, steak, cubed
1bunch parsleychopped
1tspKitchen Bouquet
salt
Black pepper
oleo or butter
2eaeggsfor egg wash
Instructions
Preheat oven to 400 degree F
Make Dough
Sift flour and salt together
Cut in either Crisco or Lard - Not both
Mix in Suet. Be careful to not melt the suet, it will melt in baking to make a tasty crust.
Add 7 or 8 tablespoons of cold water to make a soft dough, carefully add more water if necessary.
Cut It All Up
Dice the vegetables and place in bowls.
Cube the beef to small bite sizes. Not too big.
Chop the parsley and place in bowls, not all will be needed though.
Make egg wash in a separate bowl.
roll out the dough, cut to 8 pie plate shapes,
Fill the Dough
With one pasty dough place, starting on one half
place layers of carrots, potatoes, rutagaga, onion, beef.
season with parsley, salt, pepper, 1/2 to 1 tsp of Kitchen Bouquet
place daubs of butter or oleo on top
fold the top over
begin crimping the edge to tightly close the pasty. Use fingers dipped in water to help.
Brush egg wash over entire pasty.
place in pie plate
Repeat and place the second in the pie plate.
Continue on making two pasties in each pie plate.
Using a sharp knife cut vent holes on the tops of the pasties. We always make initials for who that pasty was made, also if someone had special filling, say added some diced parship you would make a cut to identify that one as special.
Baking
place pie plates in pre-heated oven for 15 minutes
reduce heat to 350 degrees
bake for another hour
remove from oven to racks to cool
Maybe eaten hot or saved for later wrapped in newspaper.
Notes
Making pasties has always been a family tradition, everyone would join in chopping or rolling dough and filling the pasty with all the delicious ingredients.