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Finnish Salmon Pasties Lohipasteijat

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Ingredients

Adjust Servings:
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
salt
white pepper

Nutritional information

76.8
Calories
42 g
Calories From Fat
4.8 g
Total Fat
2.8 g
Saturated Fat
23.8 mg
Cholesterol
61.1 mg
Sodium
6.5 g
Carbs
0.2 g
Dietary Fiber
0.1 g
Sugars
2 g
Protein
1091g
Serving Size

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Finnish Salmon Pasties Lohipasteijat

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    Cuisine:

    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 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.

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Finnish Salmon Pasties Lohipasteijat, 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 , 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 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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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Preheat Oven to 400f

    6
    Done

    Roll Out the Pastry to 1/8 to 1/4 Inch Thickness.

    7
    Done

    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.

    8
    Done

    Place on a Parchment Covered or an Ungreased Cookie Sheet. Bake For 10 to 15 Minutes or Until Golden. Serve Warm.

    9
    Done

    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.

    10
    Done

    the Great Scandinavian Baking Book -- Beatrice Ojakangas.

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    Kenley Potts

    Coffee connoisseur brewing up the perfect cup of joe every time.

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