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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Alright...perhaps I'm NUTS using top quality steak in these, but it DOES work out for the best... TRUST ME ! Pasties originated in the copper mining communities of Michigan's Upper Peninsula & are still very popular, today. Ingredients:
2 1/2 lbs rib eye or 2 1/2 lbs ny strip steaks |
1 medium rutabaga |
1 medium spanish onion (not sweet onions, like vidalia) |
2 medium potatoes (red, preferred) |
3 -4 carrots |
1/2 small head green cabbage (optional) |
1/2 cup butter (not margarine) |
2 packages frozen pie dough, thawed |
Directions:
1. Wash & pare the vegetables - thinly slice or coarsely chop, into a large bowl. Sprinkle with 1-1/2 teaspoons MORTON’S Nature’s Seasoning - mix well, cover & refrigerate, overnight.
2. With a sharp knife, thinly cut & cube meat & place in a separate bowl - generously sprinkle with MAGGI Seasoning - mix well, cover & refrigerate overnight.
3. The next day, drain meat & vegetables & then mix them together, well.
4. Preheat oven to 350°F.
5. Roll out 1 piece of pie dough (I prefer PAPPY's) onto a floured surface, to about a 10-12 inch circle. Place about 2/3 cup meat/vegetable mixture on half of the crust - top with 1 T. Butter. Carefully fold over the other half & seal - place on an ungreased baking pan w/sides - repeat until all meat/vegetable mixture is gone. Bake for 1-1/2 hours.
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