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.
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup butter, room temperature
- 1 egg
- 1 tablespoon lemon juice
- 4 -6 tablespoons ice water
- 1⁄3 cup cooked rice
- 1 (6 1/2 ounce) canned salmon, skinless, boneless and drained
- 1 hard-boiled egg, chopped
- 1⁄4 cup heavy cream
- 1 teaspoon dill weed
- white pepper
- 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.
These are very good. The pastry dough chills anywhere from 1 to 1 1/2 hours -- so allow time! Also, next time I'd substitute some kind of grated cheese for the cooked rice, something mild like Swiss or Gouda, both of which are as Finnish as rice!
Maybe it was just me but the dough was very difficult. In the end I was able to make it stick together and make a sheet (but not a thin one). After it had baked it tasted somewhat like shortbread without the sugar. Might be my inexperience with this type of dough. If I used this recipe again I would add some cheese as Mersaydees suggested. This was a flop for me but still giving it a 4 because it does have potential if someone who knows what they are doing made it. I got about 24 pastries out of the recipe.
Excellant. Easy to prepare and great flavor. My family ate until stuffed, then ate some more. Luckily I had doubled the recipe. They also raided the fridge at bedtime for more.