Yet another recipe from Beatrice Ojakangas' The Great Scandinavian Baking Book, though this time it's savory. I was intrigued by the descriptions of these meat and vegetable-filled pasties found in this cookbook and on the internet, which explain that they were popular among mining communities (a complete meal conveniently "packaged" that miners took with them to eat for lunch). These freeze well and are great for those nights when you are short on time or simply don't know what to prepare for dinner. Make a salad while heating them up and, 20 minutes later, voila! dinner is served.