Swedish Meat Pies
Source of Recipe
EMAIL
Recipe Introduction
serves 6
"For those unfamiliar with meat pies or pasties, this is like a pot pie
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."
List of Ingredients
Filling
2 tablespoons butter
1 pound boneless trimmed round steak cut into 1 1/2-inch cubes
OR
1 pound boneless chicken cut into 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
Pastry
3 1/2 cups all-purpose flour
1/8 teaspoon salt
1 cup (2 sticks) butter
1/2 cup water
Glaze
1 egg
2 teaspoons water
Recipe
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
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. Makes six pies.
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