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    You are in: Home / Recipes / Finnish Salmon Pasties Lohipasteijat Recipe
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    Finnish Salmon Pasties Lohipasteijat

    Average Rating:

    3 Total Reviews

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    • on February 13, 2008

      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!

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    • on November 26, 2008

      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.

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    • on August 21, 2007

      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.

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    Nutritional Facts for Finnish Salmon Pasties Lohipasteijat

    Serving Size: 1 (1091 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 76.8
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 2.8 g
    Cholesterol 23.8 mg
    Sodium 61.0 mg
    Total Carbohydrate 6.4 g
    Dietary Fiber 0.2 g
    Sugars 0.0 g
    Protein 2.0 g


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