Best Finnish Meat Pie Recipes

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FINNISH MEAT PIE



Finnish Meat Pie image

We enjoy this hearty, traditional meat pie year-round, but especially during hunting season. This is one recipe I'll be sure to pass on to our seven children.- Laurel Skoog, Frazee, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 15

1 cup shortening
1 cup boiling water
3 cups all-purpose flour
1 teaspoon salt
FILLING:
4 cups shredded peeled potatoes
1-1/2 pounds lean ground beef (90% lean)
2 cups shredded carrots
1 medium onion, chopped
1/2 cup shredded peeled rutabaga
1-1/2 teaspoons salt
1/4 teaspoon pepper
EGG WASH:
1 large egg
1 tablespoon 2% milk

Steps:

  • 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 1 dough portion into a 17x13-in. rectangle. Transfer to an ungreased 13x9-in. baking dish. Press onto bottom and up sides 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.

Nutrition Facts : Calories 610 calories, Fat 31g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 790mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.

KARELIAN LANTTUKUKKO (FINNISH MEAT AND RUTABAGA PIE)



Karelian Lanttukukko (Finnish Meat and Rutabaga Pie) image

This is a traditional Finnish recipe for meat pie from the Karelian region. Minced meat is combined with rutabagas under a yeast pastry.

Provided by threeovens

Categories     Savory Pies

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 cups warm water
3 1/2 tablespoons fresh yeast
1 cup rye flour
2 tablespoons salt
4 cups flour
3 tablespoons salt
1 teaspoon sugar
1 large rutabaga
2 lbs ground beef or 2 lbs ground lamb
4 tablespoons fresh parsley, chopped
1 large onion, finely chopped
2 teaspoons salt
fresh ground black pepper
butter, for greasing

Steps:

  • Combine yeast and warm water, stirring to dissolve yeast, then combine with enough of the rye flour for the consistence of porridge; cover loosely and set aside for one hour.
  • Meanwhile, peel and slice the rutabaga and cook in salted water until soft, about 20 minutes.
  • Once the yeast has been activated, stir in enough all purpose flour to form a dough (the dough will leave the sides of the bowl); cover with a clean towel and set aside to rise for 1 hour.
  • Add a small amount of oil to a skillet and fry the meat, onion, salt and pepper, and chopped parsley; remove from heat once the onions begin to caramelize and are a light golden.
  • Preheat oven to 425 degrees F.
  • After an hour the dough should have doubled in size; turn out onto a work surface dusted with rye flour.
  • Knead dough; roll out dough to either a square shape or circular shape to be stuffed with the rutabagas and meat mixture.
  • To the dough, place a layer of rutabaga, then meat.
  • Fold over the sides to cover filling and seal.
  • Transfer to a greased baking sheet and bake until crust is golden and filling is cooked through, about 1 hour.
  • Brush the top with butter and let cool slightly before slicing.
  • NOTE: The original recipe called for the pie to be wrapped in grease-proof paper, then newspaper, then a plastic bag. It was allowed to rest, at room temperature, for 3 hours to soften.

Nutrition Facts : Calories 702.7, Fat 23.8, SaturatedFat 9, Cholesterol 102.8, Sodium 6695.4, Carbohydrate 80.2, Fiber 5.2, Sugar 2.2, Protein 38.6

FINNISH MEAT PIE RECIPE



Finnish Meat Pie Recipe image

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

Provided by @MakeItYours

Number Of Ingredients 15

1 cup shortening
1 cup boiling water
3 cups all-purpose flour
1 teaspoon salt
FILLING:
4 cups shredded peeled potatoes
1-1/2 pounds lean ground beef (90% lean)
2 cups shredded carrots
1 medium onion, chopped
1/2 cup shredded peeled rutabaga
1-1/2 teaspoons salt
1/4 teaspoon pepper
EGG WASH:
1 egg
1 tablespoon 2% milk

Steps:

  • 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 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.
  • Originally published as Finnish Meat Pie in Taste of Home Ground Beef Cookbook
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