17 Feb 2016 Swedish Meat Pies

These are sold at the Scandinavian Festival in Junction City, Oregon.
It may be a Swedish-American recipe but regardless they are delicious.

Servings: 4-6, Prep: 20 mins, Cook: 20 mins

Melt:

1 tablespoon butter

Crumble in

1 lb ground beef

and add:

1/4 cup chopped onion

2 tablespoons chopped fresh parsley, dried is ok

1/4 teaspoon ground allspice

1/4 teaspoon dried dill weed

1 pinch ground nutmeg

salt and pepper

2 large red potatoes, grated

Cook and stir until meat is browned and potatoes soft. Remove from heat and stir in:

2 cups shredded Jarlsberg or white cheddar cheese

Set aside while preparing dough

Puff Pastry sheets work perfectly for the crust, a big time saver. Roll out the pastry sheet to about 1/8 inch thick and then cut into a triangle. Brush sour cream on the puff pastry before adding 1/3c - 1/2c meat filling. Fold the dough over into a smaller triangle , then pinch and seal the edges with water.

See #2

OR if you want the authentic sour cream crust-

Pastry Dough:

In med bowl mix together:

2 cups all-purpose flour

1 teaspoon salt

Mix in with a fork, pastry cutter or processor to pea size lumps:

3/4 cup shortening or unsalted butter cut into 1/2 inch cubes

Stir in a little at a time:

6 tablespoons sour cream

Combine until dough holds shape, add cold water if needed to smooth. Knead briefly and divide into 6 balls.

Roll out pastry to 1/8 inch thickness and place about 1/3-1/2 c meat mixture onto each circle. Fold into half circle and seal with water along the edge and press with a fork.

Place pies on a baking sheet to bake at 400 degrees for 20 minutes, until golden brown.

Put leftovers in the freezer wrapped in a double layer for the next snowstorm.

Comments

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