Yesterday, the city of Hancock celebrated Heikinpäivä, The celebration’s themes are taken from Finnish folk saying associated with the name day for Heikki (St. Henrik's Day, Jan. 19th):
“Heikki heinät jakaa.”
Translated, it means "Heikki divides the hay." It was a time when the farmer took stock of his hay, grains and other commodities, making sure that there was at least half left. So we celebrate winter being halfway over here.
The Copper Country Community Arts Center hosts an exhibit "Animals of the Kalevala" theme. Each year, I make some art featuring a pike. I volunteered to help with refreshments, and I made mini pasties. A long time ago, this recipe was featured in the Ann Arbor News, and when we were newlyweds, I made them often for parties. I forgot all about it and lost my newspaper clipping, but my friend Leah shared her recipe with me that was similar to the Ann Arbor News one, complete with a rich butter and cream cheese crust. I tweaked her recipe a bit and here is how I make them. I am so thankful she reminded me of this popular appetizer.
Mini Pasties
makes about 75 appetizers
Crust
1 t. salt
1 c. butter cut into cubes
8 oz. cream cheese, cut into cubes
1/4 c heavy cream (approximately
In the bowl of a stand mixer, mix all ingredients except the cream until crumbly. Add enough heavy cream to make the dough come together. Form into 2 disks and wrap in plastic wrap and chill in fridge while making the filling.
Filling
1 medium onion, chopped fine
1 t. thyme
1 t. garlic powder
2 T. Tabasco sauce
3 slices white bread
salt and pepper, to taste
Brown ground beef and onion in a large skillet. Drain fat. Add thyme, garlic powder, Tabasco sauce and salt and pepper. Soak bread in water and wring out and add to pan. Using a potato masher or a ground beef chopper, work soaked bread into ground beef until mixture is chopped very fine. Adjust seasonings as needed.
Roll out the crust to 1/8" and use a 3 inch biscuit cutter to cut dough into circles. Fill with filling and crimp with a fork. Brush with an egg wash (mix one egg with 2 T water) and bake for 20-25 mins. at 400 F.
Traditionally, pasties are served with ketchup; I served these yesterday with Heinz Dill Pickle Ketchup for added flavor.
