Randy's Steak Pasties

Alright...perhaps I'm NUTS using top quality steak in these, but it DOES work out for the best..."TRUST ME"! Pasties originated in the copper mining communities of Michigan's Upper Peninsula & are still very popular, today.

• Ready In: 31 mins
• Serves: 8

Ingredients

• 2 1⁄2 lbs  rib eye or 2 1⁄2 lbs  ny  strip steaks
• 1  medium  rutabaga
• 1  medium Spanish onion (NOT sweet onions, like Vidalia)
• 2  medium potatoes (red, preferred)
• 3 -4  carrots
• 1⁄2 small  head green cabbage (optional)
• 1⁄2 cup butter (NOT margarine)
• 2  packages  frozen  pie dough, thawed

Directions

1. Wash & pare the vegetables -- thinly slice or coarsely chop, into a large bowl. Sprinkle with 1-1/2 teaspoons MORTON’S Nature’s Seasoning -- mix well, cover & refrigerate, overnight.
2. With a sharp knife, thinly cut & cube meat & place in a separate bowl -- generously sprinkle with MAGGI Seasoning -- mix well, cover & refrigerate overnight.
3. The next day, drain meat & vegetables & then mix them together, well.
4. Preheat oven to 350°F.
5. Roll out 1 piece of pie dough (I prefer PAPPY's) onto a floured surface, to about a 10-12 inch circle. Place about 2/3 cup meat/vegetable mixture on half of the crust -- top with 1 T. Butter. Carefully fold over the other half & seal -- place on an ungreased baking pan w/sides -- repeat until all meat/vegetable mixture is gone. Bake for 1-1/2 hours.