Junction City Scandinavian Festival is always a good time and like most people, I go for three important reasons: Abelskiver, Biff Paj, and Fri-Jos! Then after a swing by the freshly squeezed lemonade stand, a shaved ice, and a tube of old-fashioned kettle corn I'm ready to enjoy the craft booths. Let's not discuss the calories okay.
At the Scandinavian Festival there are two lines that get quite long. One is for the abelskiver. The line is well worth it, but you will be dedicating part of your day to being in line! The other line is for the Swedish meat pies. These delicious little pies are made in a sour cream pastry that is flaky and buttery.
Modern Baker Challenge group is baking from.) He has a number of doughs in the book and I've never seen the words- "mix with a fork until you get pea sized lumps." No, Nick uses the food processor!
Swedish Meat Pies (Biff Pajs)
Adapted From: The Barest Hint of Sweetness
Yield: 6 meat pies
* 1 tablespoon 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
* 2 large red potatoes, grated
* 2 cups shredded Cheddar cheese
* 3 cups all-purpose flour
* 2 teaspoon salt
* 1 1/4 cup cold butter
* 1 cup sour cream
1. Melt the 1 tablespoon butter in a large skillet over medium heat. Crumble in the ground beef (or turkey) and add parsley, allspice, dill, nutmeg, 1 teaspoon salt, and grated potatoes. Cook and stir until the meat is browned. Turn off the heat and stir in the cheese and 1/2 cup sour cream 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 1 teaspoon salt. 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. 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. Divide into six equal portions, and pat into balls.
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. Crimp edges. Place on a baking sheet.
5. Bake for 20 minutes in the preheated oven, until golden brown.