Cornish Finnish Pasties

These hand meat pies are an entire meal, which is why Michigan miners loved them.

Cornish Finnish Pasties

  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 1/4 cups ice water
  • 1 white onion
  • 1/2 cup diced rutabaga
  • 5 1/2 cups potatoes (thinly sliced)
  • 2 carrots (shredded)
  • 1 1/2 pounds ground beef
  • 1/2 pound ground pork
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 cube beef bullion
  • 1/2 cup hot water
  1. Mix flour and a teaspoon of salt in a large bowl. Cut shortening into mixture with pastry cutter. Stir in ice cold water, mix and form dough into a ball. Set aside.

  2. Add bouillon cube to hot water and dissolve.  Combine uncooked vegetables, uncooked meats, salt, pepper, and bouillon.

  3. Roll dough into 6×8-inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6-inch sides together and seal with a fork. Cut a slit in the top of each pasty. 

  4. Place pasties on rimmed baking sheets lined with parchment paper. Bake at 425 degrees F for 45 minutes.

Adapted from 

Recipe by Ruth Uitto

These can also be frozen before cooking for later use.  We added some salsa for a little more flavor.


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