Pasties a la upper peninsula
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Finely-chopped round steak |
| 1 | large | Onion, chopped |
| 2 | Carrots, cleaned, chopped | |
| 2 | larges | Potatoes, peeled, sliced |
| ⅓ | cup | Chopped rutabega |
| Salt and pepper to taste (enough pepper to 'show' in the mixture) | ||
| Butter | ||
| 2 | Recipes of pie crust (not sweet) | |
Directions
Mix meat and vegetables together in a large bowl. Prepare crust, and roll into pie-sized circle. Place a sop (approximately 1 cup) of meat/vegetable mix on one side of crust.
Place 1 large (heaping?) tsp. butter on top of mix. Fold over crust, trim, and crimp or roll. This will look like a crescent-shaped meatpie now. Vent top and bake at 375 F until crust is golden.
Serve with ketchup for authentic upper Michigan taste.
Posted to rec.food.recipes by japlady@... (Rebecca Radnor) on 1995, .