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Peel and dice 4 cups of your favorite crisp vegetables:

Potatoes, Carrots, Parsnips, Yams, Onion, or Rutabagas.

¾ lb. Sausage, Roast Beef, Ground Chuck or Chicken Breast etc.

Mix all ingredients for the filling together and set aside. You should have about 4 ½ C.

of filling when done.


Cut Together into course crumbs the following ingredients -

3 ½ C. Sprouted Wheat All Purpose Flour

1 tsp. Himalayan Salt

2/3 C. Butter or Lard

Then add enough water to form a ball.

About 1 ¼ C. Ice Water

Mix just until combined. Do not overwork the dough. Cover and let sit for a few minutes in the refrigerator to chill before working.

Butter Salt Pepper Sprouted Wheat Flour

Divide dough into 8 balls. Flour surface and roll each ball into an 8” circle. Fill with a heaping ½ C. Filling. Add several pats of butter and salt & pepper. Sprinkle 1 tsp. of flour on top of butter. Fold the circle in half. Pinch the edges shut and poke the top several times with a fork. Place on an ungreased cooking sheet.

(Optional *Brush tops with egg whites if desired )

Bake 40-50 minutes on 350 degrees until golden brown.