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LOCATION: Recipes >> Entrée Pies >> Meatpies 14

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Upper Peninsula Pasties

1 medium potato, peeled and in 1" cubes
1/2 medium onion, peeled and chopped
1 small carrot, (or equivalent amount of rutabaga or turnip), in slivers
1 large handful of beef in 1" cubes
1 small handful of pork in 1" cubes
2 9" pie crusts
pepper and parsley to taste

Lay both pie crusts out on a board or baking tray. Place 1/2 the
ingredients, in layers, on one side of a pie crust. Make sure you
leave enough room to fold the empty side over the ingredients.
Order is important. Potato first, then carrot, onion, beef, pork.
A little pepper and some fresh or dried parsley sprinkled on top.
Fold the empty side of the crust over the filling and brush the
bottom edge of the crust with water. Fold the bottom lip up over
the top and crimp between fingers. Prick or slash the top of the
pasties. Place on cookie sheets with sides, as pasties sometimes
leak. Put tin foil over the crimped edges of the piecrust for the
first 1/2 hour, so the edges won't overcook. Bake in 350 oven for
45 minutes to an hour. They are done when the top of the crust is
golden brown. These freeze and reheat well, in the oven. Microwaving
makes the crust tough.

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