Yooper Pasties

Peel all of your vegetables, then dice into small, even sized chunks (about 1/2 inch cubes). Mince garlic if you’d like.

In a large pan*, saute veggies in a bit of olive oil for about 5 minutes. Then, add the ground beef, and cook through (veggies should be soft, with a bit of crunch still left). Season with salt and pepper to taste.

Gently unroll your pie crust. Cut in half. 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. Push out to edges, but leave about 1/2 inch of space. Fold the top part of the pasty down, and seal pie crust tightly (you can seal with water if you’d like). Pierce top of crust a few times, to let steam escape.

Bake assembled pasties in a preheated oven at 350F for 15-20 minutes, until golden on top.

Refrigerate or freeze leftover filling (I usually have some left over). You can use it in shepherd’s pie!

*Typically, pasties cook all together in the oven, but because I’m always afraid my meat won’t be completely cooked or my veggies will still be hard, I cook mine in a dutch oven first. You can skip this step and mix together by hand if you wish.

**You can substitute ground pork for the beef, or any kind of meat you prefer, or even make a mix!