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Finnish Meat Pie

 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


  • 1 cup shortening
  • 1 cup boiling water
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 4 cups shredded peeled potatoes
  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 2 cups shredded carrots
  • 1 medium onion, chopped
  • 1/2 cup shredded peeled rutabaga
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 tablespoon 2% milk


  • Place shortening in a large bowl. Add boiling water; stir until
  • shortening is melted. In a small bowl, mix flour and salt. Add to
  • shortening mixture; stir until a soft ball forms. Cover and
  • refrigerate until cooled, about 1 hour.
  • Preheat oven to 350°. Divide dough in half. On a lightly floured
  • surface, roll one half of dough into a 17x13-in. rectangle. Transfer
  • to an ungreased 13x9-in. baking dish. Press onto bottom and up sides

2 of 2

Finnish Meat Pie (continued)

Directions (continued)

  • of dish. Trim pastry to 1/2 in. beyond rim of dish.
  • In a large bowl, combine filling ingredients. Spoon into pastry. Roll
  • out remaining dough into a 13x9-in. rectangle. Place over filling.
  • Fold bottom pastry over top pastry; press with a fork to seal. In a
  • small bowl, whisk egg and milk; brush over pastry. Cut slits in top.
  • Bake 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.
Nutritional 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.