Total Time
Prep 20 mins
Cook 20 mins

According to "sweetpoison343" on allrecipes, this is a knockoff of a dish served at the Scandinavian Festival in Junction City, Oregon. When I asked my son if they reminded him of his trip to Sweden, he launched into lengthy, happy reminiscences of his trip, so I guess these tasted authentic! The sour cream pastry is lovely. I served them with Creamy Horseradish Sauce.

Ingredients Nutrition


  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. (If making 4, these are very large - could easily be made into 6 or even 8 meat pies.).
  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.


Most Helpful

Finely Chopped Celery, is also in the recipe at the Scandinavian festival in Oregon along with the finely chopped onion.

diane48000 August 14, 2011

I'm rating my 5 stars on the crust cause I didn't have all the stuffs for full recipe. I used potatoes, carrots, onion,garlic,and ground beef with salt pepper thyme and rosemary. These pies were excellent. Would also be good with Swedish meatballs too. They also serve those at scandy fest.

penelopiepink_12108800 April 08, 2014

Made this as I was looking for a meat and potato pie that was different. This was absolutely fabulous!! I made it as one big pie, added some peas in, with a top crust only and there were no leftovers what-so-ever!! Not too stodgy or heavy and every my finicky little one was getting stuck in. A

kimberlygraffin August 30, 2010

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