Recipe - Pasties A La Upper Peninsula

1 pound Finelychopped round steak
1 lg Onion, chopped
2 Carrots, cleaned, chopped
2 lg Potatoes, peeled, cut or sliced up
1/3 cup Chopped rutabega
Salt and pepper to taste
(enough pepper to 'show' in
the mixture)
Butter
2 Recipes of pie crust (not
sweet)

Mix meat and vegetables together in a large bowl. Prepare crust, and roll
into piesized 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 crescentshaped 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@nwu.edu (Rebecca Radnor) on 1995, .