Copper Country Pasties

Name: Copper Country Pasties
Total time: 2 min
Ingredients: 1 double-crust pie dough,preferably made with shortening; 1 1/4 pounds coarsely ground sirloin,flank or chuck steak (or you maychop into 1/4-inch dice); 2 russet potatoes, peeled andthinly sliced; 1 large onion, halved and thinly sliced; 1 medium rutabaga, peeled andthinly sliced; Salt and pepper to taste; 2 tablespoons butter

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Total: 2 hours

Servings: 6

Cost: $3.45 /serving

Author : John Willoughby

beef pie crust potato

Ingredients

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1 double-crust pie dough,preferably made with shortening1 1/4 pounds coarsely ground sirloin,flank or chuck steak (or you maychop into 1/4-inch dice)2 russet potatoes, peeled andthinly sliced1 large onion, halved and thinly sliced1 medium rutabaga, peeled andthinly slicedSalt and pepper to taste2 tablespoons butter

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Instructions

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Step 1

Divide the pie dough into 6 equalportions, press each into a flat disc, thenstack them on a plate, cover withplastic wrap and refrigerate for 1 hour.

Step 2

Preheat the oven to Line a bakingsheet with parchment paper.

Step 3

Combine all the filling ingredientsin a large bowl (be liberal with the salt andpepper) and mix well.

Step 4

Roll out each dough disc into a 9-inchcircle and brush edges with water.Place about 1/6 of meat-vegetable mixtureoff-center on each circle, topping eachwith 1/6 of the butter. Fold the large side ofthe dough over the filling, then crimpthe edges to seal. Place on the preparedpan and cut several slits in the tops.

Step 5

Bake about 15 minutes, then reduceheat to 350 and continue to bake(20 to 30 minutes) until the tip is goldenbrown. Serve with plenty of ketchup.

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