While technically a Cornish recipe, the Finnish have adopted and made it their own. While it takes a bit of time to put together the result is well worth it. I like to make extras and put them in the freezer for a great meal when I’m too busy to put something together.
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 8 Pasties
- 2 1/4 cups whole wheat flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup coconut oil
- 3/4 cup cold water
- 2 teaspoons apple cider vinegar
- 12 ounces seitanCut into 1/4 inch cubes
- 8 ounces potatoesPeeled and cut into 1/4 inch cubes
- 1 cup carrotsCut into 1/4 inch cubes
- 1 small onionDiced
- 1/2 teaspoon salt
- 1/8 tsp pepper
- 1/2 tsp dried thyme
- 1/2 tsp rosemary
- 1/4 cup white wine
Combine flour, sugar, salt, and baking powder in a mixing bowl.
Add the coconut oil slowly and mix on medium speed.
Mix vinegar with 1/2 cup water and add slowly while mixing.
Slowly add water until dough is stiff enough to form a ball.
Wrap dough in plastic wrap and refrigerate. Continue to the filling.
Preheat over to 375 F.
In a bowl combine the seitan, potatoes, carrots, and onions.
Add the salt, pepper, thyme, rosemary, and wine.
Roll the dough to about 1/4 inch thick.
Cut the dough into 6 six inch circles.
With each circle roll out a little larger and measure a heaping 1/4 cup of filling into the center.
Fold over and seal with your fingers.
Place on a cookie sheet and cut a couple slits into the top of each.
Brush with unsweetened non-dairy milk and place in the oven.
Bake for 35-40 minutes until the tops are brown.
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