Yooper Pasties

• Olive Oil
• 3 whole Carrots
• 2 whole Potatoes
• 1 whole Medium Onion
• 1/2 whole Rutabaga
• 1 pound Ground Beef
• 1 package Pie Crust

1. Peel all of your vegetables, then dice into small, even sized chunks (about 1/2 inch cubes).
2. Mince garlic if youd like.
3. In a large pan*, saute veggies in a bit of olive oil for about 5 minutes.
4. Then, add the ground beef, and cook through (veggies should be soft, with a bit of crunch still left).
5. Season with salt and pepper to taste.
6. Gently unroll your pie crust.
7. Cut in half.
8. On a baking sheet lined with parchment paper (or sprayed liberally), assemble pasties: place a large spoonful of the filling on half of your cut pie crust.
9. Push out to edges, but leave about 1/2 inch of space.
10. Fold the top part of the pasty down, and seal pie crust tightly (you can seal with water if youd like).
11. Pierce top of crust a few times, to let steam escape.
12. Bake assembled pasties in a preheated oven at 350F for 15-20 minutes, until golden on top.
13. Refrigerate or freeze leftover filling (I usually have some left over).
14. You can use it in shepherds pie!
15. *Typically, pasties cook all together in the oven, but because Im always afraid my meat wont be completely cooked or my veggies will still be hard, I cook mine in a dutch oven first.
16. You can skip this step and mix together by hand if you wish.
17. **You can substitute ground pork for the beef, or any kind of meat you prefer, or even make a mix!

olive oil, carrots, potatoes, onion, ground beef, pie crust

Taken from tastykitchen.com/recipes/main-courses/yooper-pasties/ (may not work)