Pasties

This is a recipe from my mother in law, Jan Dougherty. It is a family favorite, and freezes well to be enjoyed at a later date.

Ingredients:
1 small flank steak (skirt steaks work well too), cut into cubes
1 small rutabaga (about baseball size), cut into cubes
2 large potatoes, cut into cubes
1 medium yellow onion, cut into cubes
1 stick butter, melted
2 batches of pie crust
salt & pepper to taste
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Preheat oven to 350 degrees.

Mix the meat, rutabaga, potato and onion together in a bowl. I like to actually put them in separate bowls because I like have a say of how much of what goes into each pastie. I also like to make my own "spice mix" which is just a mixture of salt, pepper, garlic powder and onion powder mixed to suit your taste.

I'm ready to assemble the pasties!

Form pie crust into two short 1 inch tubes and cut each tube into six pieces.  Roll each piece out into 6 inch circles.

Or something that looks like this

Add a scoop of the meat and vegetable mixture to half of one of the pie crust rounds.  Add a tsp of butter and then fold over and pinch the crust to make what looks like a little pie crust calzone.  Pierce with a fork and bake in an oven for 1 hour or until golden brown.  Baste with remaining butter after first half hour.  Cool, and enjoy!

I like to put the rutabaga and potatoes on the bottom, then layer the meat on top.  I sprinkles a mixture of salt, pepper, onion powder and garlic power over the meat, and then the melter butter.

Here is a finished tray, just before I pop them in the oven!

Options:
I am not an onion fan, I would say I hate them.  I use onion powder in place of the real onion.  Adding carrots is a nice way to make up for the loss of onion.  At least that's what I tell David!

This recipe is from Grandma Hersberg.