Hårgan Meat Pies Inspired by Midsommar

What’s Up, Hungry People

Sunshine. Flowers. Screaming. It must be midsummer.

Today, we’re cooking something straight out of the most unsettling dinner party in cinematic history: the meat pies from Midsommar. Inspired by traditional Scandinavian lihapiirakka and bif paj, these savory hand pies are warm, rich, and just mysterious enough to raise eyebrows at the table. Don’t worry – this version skips the human hair… Probably.

A Brief History of Lihapiirakka & A Totally Normal Movie Called Midsommar

Lihapiirakka (pronounced lee-ha-pee-rah-ka) is a Finnish meat pie traditionally made with minced meat, onion, and mashed potato encased in a soft dough. They’re often deep-fried or baked and commonly eaten as hearty street food. In Midsommar, the meat pies take a hard left turn into cult cuisine, becoming part of a communal feast with… special additions.

Midsommar follows a grieving young woman named Dani who joins her boyfriend and his friends on a trip to a remote Swedish commune for its rare midsummer festival. What begins as a serene, sun-drenched retreat quickly unravels into a series of increasingly disturbing rituals, all masked by flower crowns, smiling faces, and eternal daylight.

Directed by Ari Aster, the film blends folk horror with emotional unraveling, exploring themes of codependency, loss, and rebirth. It’s unsettling not because it’s dark – but because it’s so brightly lit you can’t look away.

Midsommar is a horror film set almost entirely in daylight, where a seemingly idyllic Swedish commune hosts outsiders for their seasonal festival. The result is a disorienting descent into ritual, grief, and yes – food symbolism.

Here’s What You Need:

These traditional Swedish pies are based on real life Scandinavian pies – the ingredients could have realistically been found or grown in the commune that Dani Ardor visits called Hårga.

For the Crust:

• Flour – the structure of your dough; gives the crust its body and chew
• Lard or vegetable shortening – creates a tender, rich texture and helps the crust hold its freestanding shape
• Sour cream – adds a touch of tang and extra moisture
• Boiling hot water – melts the fat into the flour for that signature hot water crust consistency
• Salt – seasons the dough so it’s not bland against the rich filling
• Egg + water – for an egg wash that gives the pies a golden, glossy finish and helps rune decorations stick

For the Meat Filling:

• Goat butter (or regular butter) – brings a unique tangy flavor and richness to the base of the filling
• Ground lamb, goat, veal, or beef – the main protein; lamb adds gamey depth while beef or veal offer milder flavor
• Sweet onion – for aromatic sweetness and softness that complements the richness of the meat
• Red potatoes, shredded – adds starch, texture, and helps absorb some of the fat
• Button mushrooms, shredded – a nod to the film’s forest setting; adds earthiness and umami
• Minced garlic – bold and aromatic, balances the richness with sharpness
• Dill seed – adds bitterness and a slightly citrusy undertone
• Smoked paprika – brings smokiness and color to deepen the flavor profile
• Dried dill – for a sharp, grassy herbaceousness that feels uniquely Scandinavian
• Nutmeg – just a pinch for warm, subtle depth
• Fresh parsley – brightens the overall flavor and adds freshness
• Fresh chives – gives a mellow oniony lift
• Salt and pepper – because meat without seasoning is a sin
• Shredded cheddar cheese – adds creamy saltiness and helps bind the filling while boosting flavor

Let’s Cook

Start with the filling. In a large skillet over high heat, melt your butter until frothy, then add the lamb (or whatever meat you’re using). Sear it until it just starts to brown. Add the onion and shredded potatoes and cook until fragrant, then stir in the mushrooms, garlic, dill seed, paprika, and dried dill.

Cook until the meat is completely browned, about 7-10 minutes. Add in your fresh parsley and chives. Kill the heat, toss in the cheddar, and stir until it’s just melted into the mix. Set aside and chill – you want this fully cooled before it hits the dough.

Prepare the Hot Water Crust

Next: the crust. In a large bowl, mix together the flour, lard, sour cream, and salt. Pour in boiling water and stir until the fat melts. You’ll get a sticky dough. Cover and chill for an hour until it’s firm enough to handle.

Once cooled, divide the dough into equal portions and roll each into a ball. Chill again until completely firm – a few hours or overnight.

Shape the Pie Shells

Preheat your oven to 425°F. Take each dough ball and tear off two small pieces—one for the lid, one for decoration. Press the rest into a thick-walled base using a tart temper, jar, or just your hands. The sides should be 1/4 to 1/2 inch thick.

Fill each crust to the brim with the chilled meat filling. Roll out your reserved dough lids and seal them over the top, crimping the edges. Use the last bit of dough to cut rune symbols—completely optional unless you’re trying to get chosen.

Egg Wash and Bake

Brush everything with an egg wash. Bake for 25-30 minutes, reducing the temp to 400°F if the tops brown too quickly. Let them cool for at least 5-10 minutes before serving.

Serve with beets, carrots, and a very suspicious glass of pink lemonade.

Tips & Tricks Fit for the May Queen

• Chill the dough in two phases: first to firm it up, and again after portioning to ensure clean shaping.
• Goat butter adds a gamey tang that fits the theme, but regular butter works if needed.
• Use a tart temper to mimic the shape of the pies in the movie — or freehand if you’re going rustic.
• Filling can be made up to two days in advance. Just be sure it’s chilled before assembling.
• Want clean pie edges? Let the pies cool before slicing. Hot filling can be chaotic.
• Use a muffin tin or ramekin to support pies if your dough is spreading too much.
• Wrap parchment strips around the base to help freestanding pies hold shape in the oven.
• Press the dough into a cold jar or glass if you don’t have a tart temper.
• Freeze unbaked crust or filling separately for easy future prep.
• Chill assembled pies for 15–20 minutes before baking to prevent slumping.
• Add a touch of mustard or horseradish to the filling if you’re using veal or beef.
• Mix smoked gouda or aged swiss with cheddar for an extra punch of flavor.
• Double brush the egg wash for extra shine.
• Bake on parchment to catch leaks and make cleanup easier.
• Garnish with edible flowers or herbs for full May Queen energy.

Frequently Asked Questions:

• Can I use store-bought crust? You could in a pinch, but a hot water crust is sturdier and more accurate to the style shown in the film.
• What meat should I use? Lamb gives the most flavor and the most vibe. Beef or veal are great subs. Goat if you’re really committing to the bit.
• Is the “secret ingredient” required? Not unless you’re filming your own folk horror. You do you. (But maybe don’t.)
• Can I make them ahead of time? Yes – freeze unbaked pies and bake directly from frozen at 375°F until cooked through and golden.
• Can I make one large pie instead? Sure! Just increase the baking time and keep an eye on the crust. It should be golden and crisp all the way through.

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Happy Midsommar!

These savory meat pies are warm, earthy, herby, and just unsettling enough to make your guests pause before taking a bite. But once they do? Totally worth the emotional damage. Happy Solstice.

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