Steps to Make Karelian Pasty Karjalanpiirakka

Pasties Ii

Dough can be frozen for later use and it lasts well in fridge few days.

Recipe Summary Pasties Ii

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

Ingredients | Karelian Pasty Karjalanpiirakka

3 ½ cups all-purpose flour, sifted

1 ½ teaspoons salt

1 cup shortening

1 cup cold water

1 pound boneless round or chuck steak, cut into 1-inch cubes

2 potatoes, peeled and cubed

1 onion, chopped

¼ rutabaga, cubed

1 carrots, diced (Optional)

salt and pepper to taste

6 tablespoons margarine

Directions

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.

Bake in preheated oven for 1 hour.

Info | Karelian Pasty Karjalanpiirakka

prep: 1 hr cook: 1 hr total: 2 hrs Servings: 6 Yield: 6 servings

TAG : Pasties Ii

Main Dish Recipes, Savory Pie Recipes, Pasty Recipes,

Images of Karelian Pasty Karjalanpiirakka

Karelian Pasty Karjalanpiirakka - Also referred to as a karelian pasty, karel'skiy pirog (russian), or karjalanpiirakka (finnish), this traditional pastry once featured a mostly rye flour dough crimped around a simple porridge.