Monday, February 2, 2009

Swedish Meat Pie Recipe

OK, a little background on this one: My husband has always loved going to the Scandinavian Festival and getting a few Swedish Meat Pies. After we got married I looked everywhere for a recipe for them. No luck. Then shortly after the Scandinavian Festival there was an article in the food section of the paper where the author had gone on a similar search. She had managed to get the lady who makes them at the festival give her enough info to create a recipe. Which she published and I, thankfully, found. My husband doesn't think they are perfect, but thinks that they are a pretty good representation, lol.

Swedish Meat Pie:

1/2 lb ground beef
1 sm onion, finely diced
2 stalks celery, finely diced
1 medium partially cooked red potato, finely shredded
1 cup cheddar cheese, shredded
salt & pepper to taste
1 egg yolk
1 tsp cold water
1 batch Sour Cream Pastry Dough (recipe follows)

(Note: I use a very small onion or only use half. I've found that it is very easy for the onion to overpower the other flavors in this. Also, I tend to use a medium to large potato. Be careful not to cook the potato too long or it is hard to shred.)

Cook beef, onion and celery in a skillet until brown; drain. Stir in potato, seasonings and cheese. Divide pastry into 4-6 pieces (I usually do 6). Roll out each piece into a circle. Divide meat mixture evenly and place on center of each circle. Fold one side of pastry over filling making a half moon. Moisten edges with water and press with fork to seal. Mix egg yolk and water (I use the whole egg, what can I say, I'm lazy, lol!) brush pastries with mixture. Bake at 350 until golden brown, 20-25 minutes.

Sour Cream Pastry Dough:

2 cups flour
1/8 tsp salt
8 oz unsalted butter, chilled and cut into small cubes
1/2 cup sour cream

Place flour and salt in a large bowl. Add butter cubes and cut in evenly until mixture is the size of small peas. Stir in sour cream with fork. The pastry will appear dry. Divide as recipe indicates. Wrap in plastic and refrigerate overnight or until cold and firm (I usually make the dough in the morning and refrigerate till I'm ready for it that evening). The dough can be frozen for up to one month (I have not tried this).

I have also made these in a mini tart pan with open tops as a appetizer/potluck dish. For more recipes check out Grocery Cart Challenge.

1 comment:

Miss Jocelyn said...

Sounds very interesting!

Miss Jocelyn

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