Swedish Meat Pies Recipe - Allrecipes.com
Swedish Meat Pies Recipe
  • READY IN 40 mins

Swedish Meat Pies

Recipe by  

"This is a very close knock-off of the Swedish meat pies served at the Scandinavian Festival in Junction City, Oregon. It is not exact, but we like this version better than the Loven Oven pies!"

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Ingredients Edit and Save

Original recipe makes 4 meat pies Change Servings

Directions

  1. Melt the butter in a large skillet over medium heat. Crumble in the ground beef and add onion, parsley, allspice, dill, nutmeg and grated potatoes. Cook and stir until the meat is browned. Drain any excess grease. Turn off the heat and stir in the cheese until melted. Set aside to cool.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. In a medium bowl, mix together the flour and salt. Mix in the shortening with a fork or pastry cutter until only pea sized lumps remain. Stir in sour cream a little bit at a time until the dough holds together. Knead briefly on a lightly floured surface. Divide into four equal portions, and pat into balls.
  4. Roll out each ball of dough to about 1/8 inch thickness. Place a heaping 1/2 cup of filling onto each one. Fold over into half circles, and seal by moistening the edges with warm water and pressing together. Place on a baking sheet.
  5. Bake for 20 minutes in the preheated oven, until golden brown.
Kitchen-Friendly View
  • PREP 40 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 19, 2008

This recipe is INCREDIBLE!!! I don't know what they're supposed to taste like, but I don't care. These are SO tasty, and so budget-friendly. This is my husbands new favorite dinner - he loves how hearty they are and he loves bringing them to work for lunch since they're just as good re-heated. Here's a few tips to help it turn out just right. I made it just the same as the recipe, but the dough ended up needing eight tablespoons of sour cream instead of six - otherwise it was too crumbly and even if I got it rolled nicely, it would crack when I folded it over. Also, when you've sauted your filling ingredients, taste test them to be sure you've got enough spices. My spices were a bit old so I needed a bit more of each. Also, when stuffing your pies, I found that it works better to put a little less in each (I froze my extra filling for super-quick pies next time!) and that way they don't bubble out of their crusts during baking. Also it helps not to mound up the filling too much but to press it flat to keep the crust from cracking when you fold it over. I sealed mine well by using a fork to press around the edges. Maybe this all seems obvious to some of you, but for those new to meat pies, I hope it helps the process go more smoothly. The good news is, they all tasted great, misshapen or not! :)

 
Most Helpful Critical Review
Dec 15, 2008

My swedish family has a recipe for these and we don't use nutmeg or allspice, we do use onion, dill, a little garlic, fresh pepper, cheese and mix some sour cream into the meat mixture to make it creamier, to save time we shred canned potatoes and have used refrigerate pie crusts from a box once or twice when extra family suddenly showed up for dinner.

 
Oct 25, 2006

This recipe was great! I wasn't sure how the crust would turn out based on the ingredients, but it ended up being delicious! The only thing different I did was use regular potatos instead of red ones (didn't have any). I ended up with a extra potato in my filling, but it still tasted great. Making four pies made each one end up a little larger than a Hot Pocket. Next time I might make eight instead and have them be a little smaller. Thank you very much for this recipe!

 
Apr 26, 2010

Oops the recipe forgets to tell you to salt and pepper the filling to taste before stuffing the crusts. I live in Junction City and go to the Scandinavian Festival every year. People wait hours for the meat pies. They aren't the same but they are very good.

 
May 18, 2007

A great filling, portable meal. I used butter for crust instead of shortening and found the dough hard to work with. But it was worth the effort. I improvised a bit with my own favourite spices. Next time, I will use boiled potatoes for smoother texture and some pieces of bacon for extra flavour.

 
Nov 16, 2007

The recipe was good, but I ended up with a lot more filling than I had dough for. Next time I will double the dough amount and chill it before working with it.

 
Oct 17, 2008

These were huge! Hubby and I split one. We both agreed they were rather bland and in need of salt and more spices. The crust was very tender and flaky, and turned out the best pie crust I have ever made. I didn't shred potatoes just used some canned that I cut into small chunks. We both ate ours and thought this was okay but it did not make our favorites. This actually tasted better the next day after reheating. Thanks.

 
Jun 20, 2011

These are so good, I can't tell the difference between this recipe and the finished product at the Scandy Fest.

 

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Nutrition

  • Calories
  • 1204 kcal
  • 60%
  • Carbohydrates
  • 80 g
  • 26%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 78.9 g
  • 121%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 43.9 g
  • 88%
  • Sodium
  • 1044 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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