According to Beatrice Ojakangas in The Great Scandinavian Baking Book (University of Minnesota Press, 1999), these potato-crusted meat pasties are traditional in Finland’s western province of Satakunta.
Savory Pie Recipes
My husband’s maternal grandmother was Finnish, and he remembers eating meat pies as a child; he loves this recipe. This meaty dish will warm up appetites on the coldest nights.
Finnish Meat Pie Recipe
2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks unsalted butter
3/4 cup cooked, mashed potatoes, with no added butter or milk
5 tablespoons cold water
2 cups cooked meat (ground or cubed beef, venison, etc.)
4 tablespoons butter
2 onions, minced
1/2 cup sour cream
Salt and pepper
1 egg, beaten (for glaze)
To make dough: In large bowl, mix together flour and salt. Using pastry blender, cut in butter until coarse meal results. Blend in mashed potatoes and cold water, 1 tablespoon at a time, until dough comes together. Press dough into ball; wrap in plastic and refrigerate for 2 hours or more.
Heat oven to 425°F. Line two baking sheets with parchment paper and set aside.
To make filling: In large skillet, cook meat. Drain off excess fat.
In another skillet, heat butter. Add onions and sauté over medium heat until soft. Stir into meat with sour cream. Season with salt and pepper.
To assemble: On floured surface, turn out dough. Roll out slightly, then divide into four equal parts. Roll out each piece to 9-inch round; transfer to prepared baking sheet.
Divide and spoon filling evenly in middle of each dough round. Fold edges over filling and press to seal — the seam should be on top. Brush tops with beaten egg. Bake for 25 to 30 minutes, or until golden brown.
Allow to cool slightly before serving, or serve at room temperature. Serve with horseradish sauce or mustard. Yields 4 individual meal-sized Finnish Meat Pies.