Entree: United States – Idaho – Idaho Finn Pasty

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 2 cups (280 g) peeled, diced russet potatoes
- 1 cup (150 g) peeled, diced rutabaga
- 1 cup (150 g) yellow onion, finely chopped
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (1 g) dried thyme
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (60 ml) unsalted butter, melted
- 1 large egg, approx. 2 oz (50 g), beaten (for egg wash)
- 1 double 9–10 in (23–25 cm) pastry crust (rolled and chilled)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 400°F (200°C). In a large skillet heat oil over medium; add onion and sauté until translucent, then add ground beef and ground pork and cook, breaking up meat, until no pink remains. Stir in diced potatoes and rutabaga, melted butter, salt, pepper and thyme; cook 8–10 minutes until vegetables are beginning to soften but not fully mashed. Remove from heat and let filling cool until warm.
2. Divide pastry into 6 rounds (~8–9 in (20–23 cm) each). Place about 3/4 to 1 cup (180–240 ml) filling on one half of each round, fold over and crimp edges to seal, leaving a small vent. Brush with beaten egg. Bake on a parchment-lined sheet 35–45 minutes at 400°F (200°C) until crust is deep golden and filling is hot. Rest 5 minutes before serving.

1. Preheat oven to 400°F (200°C). In a large skillet heat oil over medium; add onion and sauté until translucent, then add ground beef and ground pork and cook, breaking up meat, until no pink remains. Stir in diced potatoes and rutabaga, melted butter, salt, pepper and thyme; cook 8–10 minutes until vegetables are beginning to soften but not fully mashed. Remove from heat and let filling cool until warm.
2. Divide pastry into 6 rounds (~8–9 in/20–23 cm each). Place about 3/4 to 1 cup (180–240 ml) filling on one half of each round, fold over and crimp edges to seal, leaving a small vent. Brush with beaten egg. Bake on a parchment-lined sheet 35–45 minutes at 400°F (200°C) until crust is deep golden and filling is hot. Rest 5 minutes before serving.