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! :)
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!
A great filling portable meal. I used butter for crust instead of shortening and found the dough hard to work with. But it was worth the effort. I improvised a bit with my own favourite spices. Next time I will use boiled potatoes for smoother texture and some pieces of bacon for extra flavour.
Oops the recipe forgets to tell you to salt and pepper the filling to taste before stuffing the crusts. I live in Junction City and go to the Scandinavian Festival every year. People wait hours for the meat pies. They aren't the same but they are very good.
The recipe was good but I ended up with a lot more filling than I had dough for. Next time I will double the dough amount and chill it before working with it.
This recipe went over well with my husband (who is part swedish). It sounded as if it could be a little dry so I added a little extra chopped onion and shredded cheese. The crust also turned out nice and flaky. The only change I would make to the original recipe would be to add chopped fresh mushrooms.
These were huge! Hubby and I split one. We both agreed they were rather bland and in need of salt and more spices. The crust was very tender and flaky and turned out the best pie crust I have ever made. I didn't shred potatoes just used some canned that I cut into small chunks. We both ate ours and thought this was okay but it did not make our favorites. This actually tasted better the next day after reheating. Thanks.
ADD SALT AND PEPPER! Its obviously forgotten! But otherwise so far so good. But I am lazy so I added sour cream plus a little extra flour salt shortening and water to my usual pie crust that I had in the freezer. VOILA!!! Seriously this dough was the easiest I have ever worked with...so I would say that people having problems with cracking and such...just add sour cream to your usual pie crust recipe in place of some of the liquid. Worked amazingly well and I have been rollin' out crust for years! The filling could use some tweaking yet...i will do these again though until they are right!
