Peninsula Pasties


Unlike a previous pasty recipe, this does not have gravy.

  • 1 lb. finely-chopped round steak
  • 1 large onion, chopped
  • 2 carrots, cleaned, chopped
  • 2 large potatoes, peeled, sliced
  • 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 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.