Swedish Meat Pies
Ohio Meat Pie

Swedish Meat Pies 

1 lb. extra lean ground beef 

2 large red potatoes, grated 

2 cups shredded cheddar cheese 

2 cups flour 

¼ cup onion, chopped 

¾ cup shortening 

6 Tbsp. sour cream 

1 Tbsp. butter or margarine 

2 Tbsp. fresh parsley, chopped 

¼ teas. ground allspice 

¼ teas. ground dill weed 

1 pinch ground nutmeg 

1 teas. salt 

Preheat oven to 400 degrees F.  Spray a baking sheet with cooking spray.  Place a large skillet over medium heat and melt the butter or margarine.  Add the ground beef and onion, parsley, allspice, dill, nutmeg and grated potato to the skillet and cook and stir until the meat is browned.  Drain off any excess liquid.  Turn off the heat and stir in the cheddar cheese until it is melted.  Set skillet aside to cool.  Mix the flour and salt together in a medium bowl.  Cut in the shortening using a fork or pastry cutter until pea size lumps are formed.  Stir in the sour cream a little at a time until the dough holds together.  Briefly knead the dough on a lightly floured surface.  Divide the dough into 4 equal portions and pat into balls.  Roll out each ball to about 1/8-inch thickness.  Place a heaping one-half cup of the ground beef filling onto each of the four portions of dough.  Fold the dough over to make half circles and seal the edges of the circle by moistening the edges with warm water and pressing them together.  Place the 4 meat pies on the prepared baking sheet and place baking sheet in preheated oven.  Bake until the meat pies are golden brown, about 20 minutes. 

Recipe makes 4 servings 

Ohio Meat Pie 

2 lbs. extra lean ground beef 

1 ½ cups carrots, chopped 

1 zucchini, diced 

2 medium onions, chopped 

1 green bell pepper, seeded and chopped 

1 ½ cups whole kernel corn 

1 ¾ cups baked beans 

3 Tbsp. vegetable oil 

1/3 cup raisins 

1 ½ teas. salt 

½ teas. black pepper 

1 cup grated cheddar cheese 

4 egg yolks 

3 ¾ cups milk 

¾ cup flour 

6 Tbsp. butter or margarine 

Preheat oven to 350 degrees F.  Spray a large casserole dish with cooking spray.  Place a large pot or Dutch oven over medium-high heat and add the vegetable oil.  To the heated  vegetable oil add the onions and garlic and cook and stir until tender.  Crumble the ground beef into the pan and cook until evenly browned.  Drain off any excess liquid and lower heat to medium-low.  Add the carrots, bell pepper, zucchini, raisins and salt and pepper to the pot and simmer until tender, about 10 minutes, stirring occasionally  Stir in the beans and corn and remove the pan from the stove and pour the contents into the prepared casserole dish.  Set the dish aside.  In a saucepan over medium heat melt the butter or margarine and whisk in the flour until smooth.  Cook for a few minutes and then slowly whisk in the milk and egg yolks so no lumps form.  Bring this mixture to a gently simmer and then stir in the cheese and remove the pan from the heat.  Pour this cheese mixture over the meat/vegetable mixture in the casserole dish and place the casserole dish in the preheated oven.  Bake for about 25 minutes or until the sauce is thick and bubbly and everything is heated through. 

Recipe makes 6 servings