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The Cornish Pasty

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Pasties with "afters" - IV

Finnish Miners' Pasty


The Recipe Link web site has a page about the Finnish Miners Pasty with meat filling and apple filling.

It is published in a book called Rise & Dine Canada by Marcy Clanan, from Callawind Publications.

A quotation at the beginning of the recipe from Nancy Perkins says it came from her Finnish father and that it was a favourite all-in-one midday meal for Finnish miners. This sounds exactly like the old Cornish pasty that was made Cornish tin miners.

The recipe starts with a section about making the pastry that uses boiling water. The dough is chilled afterwards.

The meat filling is bacon with potatoes, onion, carrot, salt and pepper, all combined in a bowl.

The apple filling is diced apples, sugar, some flour, cinnamon, salt and bacon grease, combined in a second bowl.

The  pasties are filled with a tablespoonful of each filling at each end.

The pastry edges are raised and pinched together and baked with the pinched edges underneath, after the pasties are patted into the shape of a roll. In this respect, they are reminiscent of the Bedford Clanger.

It is hoped to reproduce the actual recipe later if copyright permission can be obtained.

Here is something about about mining in Finland.

25 Aug. 2009

The web site now has permission to reproduce the whole recipe for the Finnish Miners Pasty with meat filling and apple filling.

"Given to me by my Finnish father, this recipe was a favorite' all- in-one' lunch for Finnish miners. The meat is at one end and the dessert at the other! These are great to pack for hikes or picnics. " Nancy Perkins

Makes 20 to 24 pasties

  1. Mix the shortening with the boiling water and salt. Add just enough flour to make a stiff dough. Chill 60 minutes.

  2. Preheat the oven to 350 degrees.

  3. On a floured surface, roll pieces of dough into 4 1/2 inch circles; set aside.

  4. For the meat filling, combine the bacon, potato, carrot, onion, and a little pepper and salt in a bowl.

  5. For the apple filling, combine the apple, sugar, flour, cinnamon, and salt in a separate bowl.

  6. To assemble the pasties, put 1 tablespoon meat filling on one side of the circles of dough, and 1 tablespoon apple filling on the other side. Raise the edges of the dough, and pinch them together.

  7. Put the pasties pinched-side down on a greased baking sheet, and pat into the shape of a finger roll. Brush the tops with bacon grease, and bake 60 minutes.

Acknowledgement: Many thanks to Pamela Carmen, Callawind Publications, for permission to reproduce the recipe.

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