Beef Pasties (U.P. style)

By Tinkysmom55

Ingredients

• 4 cups packed of thinly sliced potatoes (1 cup per pasty)
• 2 cups packed of thinly sliced or chopped carrots (1/2 cup per pasty --may substitute carrots.
• 1 1/3 cups chopped onion (1/3 cup per pasty)
• 2 2/3 cups (about 1 pound) cut up (cubed) meat --(lean pork and beef flank steak or round steak or skirt steak --2/3 cup per pasty, often more beef than pork)
• Parsley to taste
• 2 teaspoons salt (1/2 teaspoon per pasty or to taste)
• 1 teaspoon pepper (1/4 teaspoon per pasty)
• 4 ten inch pie crusts (1 per pasty)

Details

Servings 4

Preparation

Step 1

Layer ingredients, placing on bottom half of each pie crust and top with a pat of butter.

Moisten the edges and fold the unfilled half of the pie crust over the filling to enclose it.

Pinch the edges together to seal them and crimp them decoratively with a fork or your fingers.

Transfer the pasty to a lightly greased baking sheet pan and cut (slit) vent in the top.

Bake in a pre-heated 375 degrees F oven for 40 minutes.

May serve with ketchup or gravy