Saturday, August 6, 2011

Finnish Meat Patties - Lihapiirakka

The other day I made Finnish Meat Patties called Lihapiirakka in Finnish.  The morning just felt like a baking morning at the cottage...  I should make them more often because they are not difficult to make.... I've given you the ingredient list at the bottom in case you might need them.
 


Starting off with the Dough
Put the flour, the liquid and the yeast into the mixing bowl and stir with large spoon until as mixed as you can.  Then put onto a clean counter and knead for about 10 minutes.  Add the salt and sugar and knead for another minute or two.  Place into a medium size bowl and cover tightly with plastic wrap and allow to rise until double - about an hour.

Filling
Cook the rice until tender. Fry the ground beef in a skillet on high heat, until lightly browned. Season with salt and pepper. Chop the onion very finely and sauté in butter until tender.

Combine the meat, rice, onion and sour cream.  I add oregano, chili flakes (to taste), fresh thyme and parsley  to the filling.   Cut up the fresh herbs before adding.  Adjust flavours to taste.


Punch down the dough, knead and let rest 5 - 6 minutes. Divide the dough into 10 pieces and roll them into balls. Dust counter surface with a little flour and one at a time, roll out the balls into flat, round disks.

Take one dough disk, place a small pat of butter on the centre of it and a couple of tablespoons of the filling on top.  Lift one round of disk over the other to enclose the filling and pinch to make a closed, oval pasty. Fill the rest of the dough disks.

Place the pasties seam side down on a baking sheet covered with wax paper. Cover them with a clean damp towel and allow to rise for 15 - 20 minutes. Brush them with the egg, prick with a fork and bake at 430F for 15 - 20 minutes.
While they bake heat 1 cup of milk in a saucepan with a large glob of butter and allow to melt. Submerge the piping hot pasties one at a time briefly in the hot milk-butter mixture.  Use a large spoon or bbq tongs to dip them. Place the pasties in one layer on a large plate and cover with parchment paper and a towel.  let them sit for about 1/2 hour to soften.
You can eat them warm alongside a salad and/or soup and it makes a nice lunch or dinner. 
They really are very simple to make and very yummy.... I'd love to share with you... Judi xoxo

Ingredients
2-1/4 cups flour
3/4 cup of (1/2 milk and 1/2 water)
1 tbsp sugar
1 tbsp Rapid Rise Yeast
1 tbsp salt

Filling Ingredients
1 lb chuck meat (80/20)
1/2 onion chopped very fine
1/2 cup cooked rice
1/2 cup sour cream

To Baste
1 cup mik
2 large tablespoons butter
 

4 comments:

pchickki said...

Oh my gosh these look delicious!
Thanks for sharing the recipe
Hugs to you

The Neighbors said...

Judi: Wow!!!! What a delightful sight. Somehow the lake breeze did not bring the scent our way. Does the calorie extractor interfere with smellovision? That is just the dough I am looking for and we thank you from our end of the pond. B and G

Theresa said...

OMG, not only do they look DELICIOUS... but beautiful too! Thanks for sharing the ingredients and the HOW-TO:)

HUGS!

~Lavender Dreamer~ said...

WOW! That looks SO good! I know I would love it! ♥