Pasties a la upper peninsula

Yield: 1 Servings

Measure Ingredient
1 pounds Finely-chopped round steak
1 large Onion, chopped
2 \N Carrots, cleaned, chopped
2 larges Potatoes, peeled, sliced
⅓ cup Chopped rutabega
\N \N Salt and pepper to taste (enough pepper to 'show' in the mixture)
\N \N Butter
2 \N Recipes of pie crust (not sweet)

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, .

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