Meat pies are pleasing


November 07, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Sherrill Maynard of Longview, Wash., writes that she is looking for a recipe for Swedish Meat Pies "which were served at the Eugene, Ore., Scandinavian festival. This is for a friend, and it would mean a lot to him to be able to enjoy them again."

Glenda Bowling of Aberdeen responded with a recipe she refers to as pasties. She said, "My sister served pasties one day when we were in Michigan visiting. We found them delicious, and I had ordered a set of recipe cards from Land O' Lakes butter, and this recipe was in it. I have used it, and they are great. We serve them with a side dish of gravy. I have also substituted cubes of white chicken meat for the beef. I omit all the extra salt, as the salt in the butter is quite enough."

Swedish Meat Pies

Makes 6 pasties


2 tablespoons butter

1 pound boneless trimmed round steak cut into 1 1/2 -inch cubes

3 medium onions, chopped into 1/2 -inch cubes

2 medium potatoes, peeled and chopped into 1/2 -inch cubes

3/4 teaspoon salt

1/4 teaspoon pepper


3 1/2 cups all-purpose flour

1/8 teaspoon salt

1 cup (2 sticks) butter

1/2 cup water


1 egg

2 teaspoons water

Preheat oven to 425 degrees. In a 10-inch skillet, melt butter. Add remaining filling ingredients. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (10 to 15 minutes); set aside. In a large bowl, combine flour and salt; cut in butter until crumbly. Stir in water.

With clean hands, work into a dough. Divide dough into 6 portions; roll each portion on lightly floured surface into an 8-inch circle. Place 3/4 cup of filling mixture in center of dough. Fold dough in half; moisten edges with cold water. Seal well; crimp edges with a fork. Place on baking sheet.

In a small bowl, stir together egg and water; brush on pasties. Bake 20 minutes at 425 degrees. Lower heat to 350 degrees and continue baking for 20 to 25 minutes more or until golden brown. If desired, serve with gravy.

Tester Laura Reiley's comments: "For those unfamiliar with meat pies or pasties, this is like a potpie without the pot. A savory turnover, the biggest challenge is leakage during the cooking process (be sure to use a baking sheet with a lip so you don't drip onto the bottom of the oven).

"Be sure to moisten and crimp edges very thoroughly. If done properly, the flaky, golden pastry dough enfolds a delicious, gooey, savory filling. To make these look pretty takes a bit of skill, but even if they are homely, the results are real crowd pleasers."

Recipe requests

Fay Kolan of Frederick writes that she is trying to find the recipe for New York cheesecake. "I had the recipe but lost it when I moved to Maryland. I can't remember the ingredients."

Zippy Larson of Long Green wants a recipe for orange tarragon chicken. "The chicken thighs or breasts are marinated and baked in a sweet Grand Marnier glaze."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.