Finnish Potato Pies Recipe

How to make it

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• Peel and cut potatoes into chunks. Boil til cooked and put through a ricer while still hot.
• Chop the onion into small bits.
• Melt the butter and save out 1/2 cup for later.
• Add the chopped onion and all but the 1/2 cup of melted butter to the hot potatoes, along with the heavy cream.
• Season to taste.
• Mix together the two flours, and make a well on your board.
• Pour the water into the well and use your hands to draw the flour into the water. You want to make a dough that is together, but not sticky, so be cautious with the water.
• Knead the dough slightly to pull together completely.
• Roll the dough 1/4-inch thick on the board.
• Use a biscuit cutter to cut 3 1/2-inch rounds from the dough. You want to have 28 rounds, so put the bits together when you've cut all you can get, re-roll it and keep cutting.
• Roll each round into an oval, 7-inches by 4 1/2 inches.
• Preheat the oven to 400 F.
• Place 1/2 cup of the potato mixture in the center of each oval.
• Bring the sides of the dough up over the top of the potato mixture, and seal the ends by using a little water and folding the dough over itself, but leave the center open over the potato. You want to create a canoe-looking pie.
• Place the potato pies on a parchment-covered baking sheet.
• Bake for 30 minutes or until lightly golden.
• Immediately that you remove it from the oven, brush the dough with the reserved 1/2 cup of melted butter.
• Sprinkle a bit more of the Kosher salt on top.