After getting my hands on my new Nordic Bakery cookbook, I decided I had to get my Finnish bake on! First stop: my grandmother’s famous Finnish pasties. Her version of this recipe has mince and rice as the filling, however I was inspired by the Nordic Bakery cookbook to add egg instead of mince. I have to say I am slightly obsessed with homemade pastry lately, and the pastry in these little treats is divine! The following is my grandmother’s recipe with a slight variation as inspired by the Nordic Bakery cookbook.
250g plain flour
250g unsalted butter, chilled and cubed
100ml very cold water
1 cup short-grain rice, boiled (should be slightly sticky)
3 eggs, boiled and diced
30g unsalted butter, melted
Sea salt and freshly ground black pepper
1 extra egg, lightly beaten, for glazing
Put flour and cubed butter into a mixing bowl, mix with your fingertips to make a breadcrumb consistency. Gradually add water, mixing with a round-bladed knife until a dough forms. Roll out into a disc shape, rap in clingwrap and leave to rest in the fridge for at least 2 hours.
To make the filling combine diced boiled eggs, cooked rice and melted butter. Season with salt and pepper.
Preheat oven to 220oC. Roll pastry dough out on a lightly floured surface to about 3mm thickness. If the dough is sticky, dust more flour on the surface. You may need to sprinkle more flour onto the dough to soften it and make it easier to roll. Using a 10cm diameter round cookie cutter make circles in the pastry. Add a tablespoon of filling into each circle, then fold circle in half to make a semi-circle shape and pinch the edges to seal the pasties. Brush with beaten egg to glaze, then prick with a fork. Bake in preheated oven for about 15 minutes or until golden brown.
Try stopping at one!
** Makes 16 pasties.
** My grandmother doubled her pastry portions which would make approx 32 pieces. Perfect for freezing and whipping out when company arrives. Simply defrost and pop into the oven until hot.