Pasties A La Upper Peninsula
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Finely-chopped round steak |
| 1 | Onion, chopped | |
| 2 | Carrots, cleaned chopped | |
| 2 | Potatoes, peeled sliced | |
| 1/3 | c | Chopped rutabega |
| Salt and pepper to taste | ||
| enough pepper to 'show' | ||
| in | ||
| the mixture | ||
| Butter | ||
| 2 | Recipes of pie crust, not | |
| sweet |
INSTRUCTIONS
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@nwu.edu (Rebecca Radnor) on 1995,
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Nutrition (calculated from recipe ingredients)
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Calories: 2670
Calories From Fat: 1923
Total Fat: 215.8g
Cholesterol: 566.1mg
Sodium: 466.4mg
Potassium: 3676.2mg
Carbohydrates: 102.6g
Fiber: 18.2g
Sugar: 23.1g
Protein: 87.8g