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TEST KITCHEN APPROVED

Finnish Meat Pie

Name: Finnish Meat Pie
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 1 cup shortening; 1 cup boiling water; 3 cups all-purpose flour; 1 teaspoon salt; FILLING:; 4 cups shredded peeled potatoes; 1-1/2 pounds lean ground beef (90% lean); 2 cups shredded carrots; 1 medium onion, chopped; 1/2 cup shredded peeled rutabaga; 1-1/2 teaspoons salt; 1/4 teaspoon pepper; EGG WASH:; 1 large egg; 1 tablespoon 2% milk

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 25 min. + chilling Bake: 1-1/4 hours

By Taste Of Home Editorial Team

Recipe by Laurel Skoog

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 24, 2022

We enjoy this hearty, traditional meat pie year-round, but especially during hunting season. This is one recipe I'll be sure to pass on to our seven children.— Laurel Skoog, Frazee, Minnesota

TEST KITCHEN APPROVED

Finnish Meat Pie

3 Reviews Add your review

Yield:8 servings

Prep:25 min

Cook:1 hour 25 min

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Ingredients

1 cup shortening
1 cup boiling water
3 cups all-purpose flour
1 teaspoon salt
filling:

4 cups shredded peeled potatoes
1-1/2 pounds lean ground beef (90% lean)
2 cups shredded carrots
1 medium onion, chopped
1/2 cup shredded peeled rutabaga
1-1/2 teaspoons salt
1/4 teaspoon pepper

egg wash:

1 large egg
1 tablespoon 2% milk

Text Ingredients

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Directions

1
Place shortening in a large bowl. Add boiling water; stir until shortening is melted. In a small bowl, mix flour and salt. Add to shortening mixture; stir until a soft ball forms. Cover and refrigerate until cooled, about 1 hour.

2
Preheat oven to 350°. Divide dough in half. On a lightly floured surface, roll 1 dough portion into a 17x13-in. rectangle. Transfer to an ungreased 13x9-in. baking dish. Press onto bottom and up sides of dish. Trim pastry to 1/2 in. beyond rim of dish.
3
In a large bowl, combine filling ingredients. Spoon into pastry. Roll out remaining dough into a 13x9-in. rectangle. Place over filling. Fold bottom pastry over top pastry; press with a fork to seal. In a small bowl, whisk egg and milk; brush over pastry. Cut slits in top. Bake 1-1/4 hours or until golden brown.