Traditional Finnish Pasties Recipe - Food.com (2024)

FAQs

What is the difference between Finnish and Cornish pasties? ›

In Cornish pasties, the vegetables were sliced, or “chipped.” Finns diced theirs and they added carrots, while Cornish pasties were strictly potato and rutabaga.

The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, ...

Try liquid filling

As mentioned above, beef and vegetables are the most common fillings. However, as The Guardian pointed out, some chefs go a step further with a little extra liquid filling. Namely, the addition of gravy can prevent the entire dish from drying out.

Pasties were the original fast food of copper miners and lumberjacks. Brought here from the mining region of Cornwell, England, U.P. wives would fill the rolled-out dough with leftover beef, potato, onion and rutabaga, fold the pastry in half, seal the edges and bake.

These savory Karelian pies (karjalanpiirakka) were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, these pastries are often eaten at breakfast or lunch.

Since 2011, the Cornish Pasty has enjoyed protected status under Protected Food Names legislation; so only a pasty made to a specific recipe in Cornwall can be called a “Cornish Pasty”.

There are five main types of pastry dough for creating pastries: flaky, shortcrust, puff, choux and filo. All of them are made primarily from flour, water and fat. However, these five types of pastry dough each have slightly different core ingredients, different ratios of ingredients and, ultimately, different uses.

The pasty has been a documented part of the British diet since the 13th Century, at this time being devoured by the rich upper classes and royalty. The fillings were varied and rich; venison, beef, lamb and seafood like eels, flavoured with rich gravies and fruits.

They can be eaten from chilled or oven heated to enjoy hot. Pre-baked pasties should be kept chilled on receipt and not cannot be frozen. To prepare pre-baked pasties: These instructions are the producers recommendations and should be used as a guide only.

The crust (crimp) served as a 'handle' – a means of holding the pasty with dirty hands without contaminating the meal. Arsenic commonly accompanies tin within the ore that they were mining so, to avoid arsenic poisoning, the crimp was an essential part of the pasty.

Why do my pasties have soggy bottoms? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Buckram. Buckram is a material that is most often found in things like the lining of hats. It is a firm material that can be molded to whatever shape you create when it's damp, and then it dries in that form. Buckram is a great material to line your pasties so that you can apply adhesives and make them more durable.

Pasties, pronounced "pass-tee", are traditional meat pies that began in England and were brought to Michigan by Cornish miners when they migrated to Northern Michigan in the 1800's. Pasties are a beloved tradition in Michigan, particularly so in the U.P. (Upper Peninsula).

It's A Portable Pie With History Baked In : The Salt The lightly seasoned meat and veggie pie, prevalent in the Upper Peninsula, is pure fuel. Popularized by Cornish miners in the 1800s, it's come to symbolize tenacity in the face of trying conditions.

A bridie or Forfar bridie is a Scottish meat pasty that originates from Forfar, Scotland.

In Cornwall, a pasty is often called an “Oggie”, and while it is unclear as to where the word originated, some people have suggested that it is derived from hoggan, a kind of bag in which the miners carried their croust (croust is the Cornish term for lunch).

According to the Cornish Pasty Association, a genuine one should contain roughly diced or minced beef, sliced or diced potato, swede, onion and seasoning to taste. The CPA is pretty strict on that and adds: 'No meat other than beef, and no vegetables apart from those listed can be used in the filling.

The Cornish Pasty originates from Cornwall (Southwest England) and can be traced back as far as the 1200's. Mining was once a thriving industry in Cornwall and at that time pasties were baked by the wives and mothers of the tin miners.