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: [‘rib eye’, ‘rutabaga’, ‘spanish onion’, ‘potatoes’, ‘carrots’, ‘green cabbage’, ‘butter’, ‘pie dough’]
Quantity of 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”,”1/2 cup butter (NOT margarine)”,”2 packages frozen pie dough, thawed “]
Number of Servings: 8
Steps: [‘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.’, ‘With a sharp knife, thinly cut & cube meat & place in a separate bowl — generously sprinkle with MAGGI Seasoning — mix well, cover & refrigerate overnight.’, ‘The next day, drain meat & vegetables & then mix them together, well.’, ‘Preheat oven to 350°F.’, “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.”]