Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons butter, cold and cubed
- 2/3 cup cold water
- 2 cups cooked, mashed beetroot
- 2 tablespoons butter
- 2 tablespoons sugar
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped dill
Special Equipment Needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix together the flour and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Gradually add the cold water, stirring with a fork until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead until smooth.
6. Divide the dough into 8 equal pieces.
7. Roll each piece into a circle about 8 inches in diameter.
8. In a medium bowl, mix together the beetroot, butter, sugar, onion, and dill.
9. Place a heaping tablespoon of the beetroot mixture in the center of each circle.
10. Fold the dough over the filling and press the edges together to seal.
11. Place the pasties on a parchment-lined baking sheet.
12. Brush the tops of the pasties with a little melted butter.
13. Bake for 25-30 minutes, or until golden brown.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8 pasties
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with vegan margarine.
- Beetroot can be substituted with sweet potato.
Variations:
- The filling can be varied by adding other vegetables such as mushrooms, carrots, or spinach.
- The pasties can be topped with a mixture of breadcrumbs and melted butter before baking.
Tips and Tricks:
- Make sure the butter is cold when adding it to the flour mixture.
- Work quickly when rolling out the dough to prevent it from becoming too warm.
- Use a pastry brush to brush the tops of the pasties with melted butter.
Storage Instructions:
Store the pasties in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pasties in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the pasties on a platter with a dollop of sour cream or Greek yogurt.
- Garnish with fresh herbs such as dill or parsley.
Garnishes:
- Fresh herbs such as dill or parsley
- Sour cream or Greek yogurt
Pairings:
- Beetroot Karelian Pasties pair well with a light salad or steamed vegetables.
Suggested Side Dishes:
- A light salad
- Steamed vegetables
- Roasted potatoes
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands before handling the ingredients.
- Cook the pasties until they are golden brown and heated through.
Food History:
Beetroot Karelian Pasties are a traditional Finnish dish that dates back to the 19th century. The pasties are typically filled with mashed beetroot and served as a snack or appetizer.
Flavor Profiles:
Beetroot Karelian Pasties are savory and slightly sweet with a hint of onion and dill.
Serving Suggestions:
Beetroot Karelian Pasties can be served as a snack or appetizer. They can also be served as a side dish with a light salad or steamed vegetables.
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Region: Finnish