Swedish Meat Pies

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! :)

—lizby

See full review »

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.

—LilMsHotFoot

See full review »

35 Ratings

See other versions of this recipe!

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!

—Kendall

See full review »

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.

—Anastasia

See full review »

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.

—jen

See full review »

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.

—Bobkat

See full review »

Feb 24, 2011

ADD SALT AND PEPPER! Its obviously forgotten! But otherwise, so far so good,. But I am lazy, so I added sour cream, plus a little extra flour, salt, shortening and water to my usual pie crust that I had in the freezer. VOILA!!! Seriously, this dough was the easiest I have ever worked with...so I would say that people having problems with cracking and such...just add sour cream to your usual pie crust recipe in place of some of the liquid. Worked amazingly well and I have been rollin' out crust for years! The filling could use some tweaking yet...i will do these again though until they are right!

—redvengeance

See full review »

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.

—~TxCin~ILove2Ck

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Natchitoches Meat Pies

Swedish Meatballs III

Mediterranean Meat Pies (Sfeeha)

The Amazing Swedish Meatball

Swedish Meatballs (Svenska Kottbullar)

Caribbean Meat Pockets

Meat Pie

Swedish Meatballs I

Mum's Swedish Meatballs

Bierocks (German Meat Turnovers)

ADVERTISE WITH US

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.

Nutritional Information

Swedish Meat Pies

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1204
Calories from Fat: 710

% Daily Value *
Total Fat 78.9g 121 %
Saturated Fat 31.6g 158 %
Cholesterol 145mg 48 %
Sodium 1044mg 42 %
Potassium 1257mg 35 %
Total Carbohydrates 80g 26 %
Dietary Fiber 5.1g 21 %
Protein 43.9g 88 %
** Sugars 2.9g
Vitamin A 19 %
Vitamin C 32 %
Calcium 60 %
Iron 67 %
Thiamin 64 %
Niacin 145 %
Vitamin B6 37 %
Magnesium 32 %
** Folate 96 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.