|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
48 pieces |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
3 cups all purpose flour
2 tsp. baking powder
1 cup butter, room temperature
1 egg
1 tbsp. lemon juice
4 to 6 tbsp. ice water
Filling:
1/3 cup cooked rice
1 can (6-1/2 oz.) skinless, boneless salmon, drained
1 hard cooked egg, chopped
1/4 cup heavy cream
1 tsp. dill weed
Salt and white pepper to taste
|
Directions:
|
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. 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.
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.
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.
Preheat oven to 400°F.
Roll out the pastry to 1/8 to 1/4 inch thickness. 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 th edges. Place on a parchment covered or an ungreased cookie sheet. Bake for 10 to 15 minutes or until golden. Serve warm.
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.
|
Comments from olga
:
|
Not just for company, these flaky pasties are often served after sauna with a glass of milk, lemondade, 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. Makes about 40 to 48 pasties.
The Great Scandinavian Baking Book...Beatrice Ojakangas
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
