Print Options

Back to Finnish Meat Pie >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Finnish Meat Pie

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

8 ServingsPrep: 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 (90% lean)
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
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 large saucepan, combine water and salt; bring to a boil. Remove
from the heat. Stir in shortening until melted. Add flour; stir
until a soft ball forms. Cover and refrigerate until cooled, 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 large bowl, combine filling ingredients. Spoon into crust. Roll
out remaining pastry to fit top of dish. Place over filling; press

2 of 2

Finnish Meat Pie (continued)

Directions (continued)

edges with a fork to seal. Cut slits in top. Bake at 350° for
1-1/4 hours or until golden brown. Yield: 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.

Nutrition Facts: 1 serving equals 610 calories, 31 g fat (9 g saturated fat), 52 mg cholesterol, 790 mg sodium, 57 g carbohydrate, 4 g fiber, 23 g protein.