Pie crust of choice
2 pounds round steak, chopped or minced
1-2 cups potato, finely diced
Small onion, finely diced
½-1 cup rutabaga, finely diced
Freshly gound pepper
Preheat oven to 450 degrees.
To the chopped meat, in a large bowl, add potato, onion and rutabaga, and mix well. Season with salt and pepper, and toss to mix. Set aside.
Roll out pie crust. I use a pot lid that is about 6-7 inches across to measure each circle. If you use refrigerated pie crust, after rolling it out a little, cut your circle using the edge of the crust as one side of your circle. You can then piece the remaining crust together and re-roll to cut a second circle.
Put about ¾-1 cup filling mixture on one side of the circle, leaving about an inch to the edge. Use your hand to compress it into shape. Cut a pat of butter into two pieces and lay on top of the filling. Pull the other side of the circle over the filling. Press along the edges of the filling, then seal and crimp the edges of the crust. Cut two one-inch slits in the top of the pastie, and then place it on a parchment paper lined baking sheet. Repeat with remaining crust and filling. You will probably end up with 7 or 8 pasties.
Bake at 450 for 15 minutes, then lower oven temperature to 350 degrees and continue to bake for another 40 minutes. Remove from oven and let sit at least 15 minutes.
Good warm or room temperature. Serve with ketchup or mushroom gravy (I recommend my gravy recipe from the last issue!).