Finnish Meat Pie
Taste of Home Ground Beef Cookbook
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We enjoy this hearty, traditional meat pie year-round, but it's especially appreciated during hunting season. This is one recipe I'll be sure to pass on to our seven children.— Laurel Skoog, Frazee, Minnesota
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 1-1/4 hours
Ingredients:
- 1 cup water
- 1 teaspoon salt
- 1 cup shortening
- 3 cups all-purpose flour
- FILLING:
- 4 cups shredded peeled potatoes
- 1-1/2 pounds lean ground beef
- 2 cups shredded carrots
- 1 medium onion, chopped
- 1/2 cup shredded peeled rutabaga
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
Directions:
In a saucepan, combine water and salt; bring to a boil. Remove from the heat. Stir in the shortening until melted. Add flour; stir until a soft ball forms. Cover and refrigerate until cool, about 1 hour. Divide dough in half. On a floured surface, roll one portion of dough to fit the bottom of a 13-in. x 9-in. baking dish. Line ungreased dish with pastry. In a bowl, combine filling ingredients; mix well. Spoon into crust. Roll out remaining pastry to fit top of dish. Place over filling; press edges with a fork to seal. Cut slits in top. Bake at 350° for 1-1/4 hours or until golden brown. Yield: 6-8 servings. When a recipe instructs you to divided dough into portions, place the dough on a floured surface and flatten slightly. Cut the dough with a sharp knife, pizza cutter or dough cutter (sometimes called a pastry scraper). It's important not to tear the dough, so don't use a serrated knife.