Biff Paj (Swedish Meat Pies)

Swedish meat pie, served with almond green beans.

Today was cold and dreary, and I was wanting to bake, and I was also craving comfort foods.  After thumbing through some recipes, as I was trying to figure out what to make, I stumbled across this favorite.  It hit the "want to bake craving," the "comfort food" criteria,  and also was a great dinner idea, so I decided to make Biff Paj (Swedish Meat Pies) for dinner.

Many years ago, I first had these at the Junction City Scandinavian Festival, and is one of my favorite treats from the festival. Swedish Meat Pies are rich, savory, and delicious! In the spirit of Paula Dean, I have to say that it's hard to go wrong with potatoes, cheese, butter and sour cream.

Swedish Meat Pies (Biff Paj)

Skill level: 

Adapted from: The Barest Hint of Sweetness 

Prep Time: 40 minutes

Baking Time: 20 minutes

Yield: 6 meat pies

Ingredients:

1 tablespoon unsalted butter

1 pound ground beef (or turkey)

1 tablespoon garlic powder

2 tablespoons chopped fresh flat-leaf parsley

1/4 teaspoon ground allspice

1/4 teaspoon dried dill weed

1 pinch ground nutmeg

1 pinch Hungarian paprika (regular is fine, as well)

2 large red potatoes, grated

2 cups shredded Cheddar cheese 

3 cups all-purpose flour

2 teaspoons salt

1 1/4 cup cold unsalted butter

1 cup sour cream

Preparation:

1. Melt the 1 tablespoon butter in a large skillet over medium heat. 
2. Crumble in the ground beef and add parsley, allspice, dill, nutmeg, paprika, 1 teaspoon salt, and grated potatoes. Cook and stir until the meat is browned. 

3. Turn off the heat and stir in the cheese and 1/2 cup sour cream until melted. 

4. Set aside to cool.
5. Preheat the oven to 400 degrees F (200 degrees C).
6. In a medium bowl, mix together the flour and 1 teaspoon salt. 
7. Mix in the 1 1/4 cup cold butter with a fork or pastry cutter until only pea sized lumps remain OR pulse ingredients in a food processor to get pea sized lumps. 
8. Stir in 1/2 cup sour cream a little bit at a time until the dough holds together. Knead briefly on a lightly floured surface. 
9. Divide into six equal portions, and pat into balls.
   
10. Roll out each ball of dough to about 1/8 inch thickness, about 8 inches across.  They do not have to be pretty at this point, as they will be trimmed in step 13.

11. Place a heaping 1/2 cup of filling onto each one.

12. Fold over into half circles, and seal by moistening the edges with warm water and pressing together. 

13. Trim edges so that the pies have a nice half circle shape, and crimp edges. 

14. Place on a parchment lined baking sheet.

15. Bake for 20 minutes in the preheated oven, until golden brown.

New American Meatloaf

Meatloaf has been an Ameriacn staple for generations.  As I child, I simply loathed meatloaf (and casseroles), and refused to eat it in my adult life.   Meatloaf seemed a messy concoction, with a bizzare assortment of ingredients, usually bland in flavor, and seemed to resemble cat food, far too closely.  Also, I think the catsup baked (and crusted) on top of the meatloaf tasted weird, and seemed an oddly sweet topping.

In recent years, I began experimenting with meatloaf, as I needed something I could eat for a few days, as I was working extremely long hours, and did not have time to cook.  Over time, I came up with this flavorful recipe, featuring hints of traditional meatloaf, with new twists.  The catsup is replaced by sun dried tomatoes, and there are plenty of herbs and spices to add flavor, texture, and color to the mix.

New American Meatloaf

Skill level:

Serves 3 to 4

Ingredients

1/4 cup roughly chopped green peppers

2 gloves of garlic, peeled, and roughly chopped

1/4 cup fresh parsley

1 egg

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon rosemary

2 heaping tablespoons chopped sun dried tomatoes (I prefer the oil pack variety, but any kind will work nicely)

1/2 teaspoon oregano

1/4 teaspoon beau monde seasoning

4 saltine crackers (or 1/4 cup plain bread crumbs)

1 green onion

1 pound of hamburger or ground chuck roast

1/4 cup parmesian cheese (optional)

1/4 cup pine nuts (optional)

1/3 cup shredded cheddar (optional)

Preparation

1. Put peppers, garlic, parsley, egg, salt, pepper, rosemary, sun dried tomatoes, oregano, and beau monde seasoning into a food processor, equipped with the blade attachment.  

2. Pulse the food processor a few times until contents are combined, and resembles salsa.

3. Chop the green onion and stems (discarding the roots).

4. Put the meat into a bowl.
5. Using your hands crush the crackers over the meat. (Sustitte plain bread crumbs, if you like)

6. Add the chopped onion to the meat and cracker mixture. Optional: Add pine nuts, and parmesian cheese.

7. Add the egg and spice mixture from the food processor to the meat.

8. Using your hands, squeeze all of the ingredients together until uniformly combined.

9. Shape the mat loaf mixture into a log, roughly 9 by 3 inches.

10. Roll the meat loaf log in baking parchment, and then twist the ends tightly against the end of the log, so that the wrapped meat loaf resembles a giant tootsie roll.
    
    

11. Tuck the ends under the log, and place on an edged baking sheet (seems down, to allow for drainage).

12. Bake in the oven (I just use my taster oven, as the meat loaf is not too large) at 375, or 55 minutes to 1 hour.  Note:  I usually use a cooking thermometer, poked through the parchment, to make sure the center is a minimum of 160 degrees. 
13. Remove from oven, and using an oven hit, untwist one of the ends of the twisted parchment.  using the oven hit, grab the remaining twisted end of the parchment, and gently shake the meat loaf log out of the paper covering.  Usually, it will just slide out.
14. Optional: When the meat loaf is done, sprinkle shredded cheddar over the length of the log, and return to the oven, until the cheese begins to melt.

15. Using a serrated knife, cut into 8 slices, and serve.