Swedish Meat Pies

Swedish Meat Pies

Emily Dunaway 0

"This is a very close knock-off of the Swedish meat pies served at the Scandinavian Festival in Junction City, Oregon. It is not exact, but we like this version better than the Loven Oven pies!"

Ingredients 40 m {{adjustedServings}} servings 1204 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1204 kcal
  • 60%
  • Fat:
  • 78.9 g
  • 121%
  • Carbs:
  • 80g
  • 26%
  • Protein:
  • 43.9 g
  • 88%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 1044 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Melt the butter in a large skillet over medium heat. Crumble in the ground beef and add onion, parsley, allspice, dill, nutmeg and grated potatoes. Cook and stir until the meat is browned. Drain any excess grease. Turn off the heat and stir in the cheese until melted. Set aside to cool.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. In a medium bowl, mix together the flour and salt. Mix in the shortening with a fork or pastry cutter until only pea sized lumps remain. Stir in sour cream a little bit at a time until the dough holds together. Knead briefly on a lightly floured surface. Divide into four equal portions, and pat into balls.
  4. Roll out each ball of dough to about 1/8 inch thickness. Place a heaping 1/2 cup of filling onto each one. Fold over into half circles, and seal by moistening the edges with warm water and pressing together. Place on a baking sheet.
  5. Bake for 20 minutes in the preheated oven, until golden brown.
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Reviews 35

  1. 41 Ratings


This recipe is INCREDIBLE!!! I don't know what they're supposed to taste like, but I don't care. These are SO tasty, and so budget-friendly. This is my husbands new favorite dinner - he loves how hearty they are and he loves bringing them to work for lunch since they're just as good re-heated. Here's a few tips to help it turn out just right. I made it just the same as the recipe, but the dough ended up needing eight tablespoons of sour cream instead of six - otherwise it was too crumbly and even if I got it rolled nicely, it would crack when I folded it over. Also, when you've sauted your filling ingredients, taste test them to be sure you've got enough spices. My spices were a bit old so I needed a bit more of each. Also, when stuffing your pies, I found that it works better to put a little less in each (I froze my extra filling for super-quick pies next time!) and that way they don't bubble out of their crusts during baking. Also it helps not to mound up the filling too much but to press it flat to keep the crust from cracking when you fold it over. I sealed mine well by using a fork to press around the edges. Maybe this all seems obvious to some of you, but for those new to meat pies, I hope it helps the process go more smoothly. The good news is, they all tasted great, misshapen or not! :)


My swedish family has a recipe for these and we don't use nutmeg or allspice, we do use onion, dill, a little garlic, fresh pepper, cheese and mix some sour cream into the meat mixture to make it creamier, to save time we shred canned potatoes and have used refrigerate pie crusts from a box once or twice when extra family suddenly showed up for dinner.


This recipe was great! I wasn't sure how the crust would turn out based on the ingredients, but it ended up being delicious! The only thing different I did was use regular potatos instead of red ones (didn't have any). I ended up with a extra potato in my filling, but it still tasted great. Making four pies made each one end up a little larger than a Hot Pocket. Next time I might make eight instead and have them be a little smaller. Thank you very much for this recipe!