Pastie

Ingredients

• 2½ pound Round steak
• 4 medium Potato

Instructions

1. This recipe is for a pastie pie and is a bit easier than the traditional pasties, which are smaller and made individually. They should fit into your hand...after all, that was what they were designed for....lunch and a hand warmer!
2. Dice the meat and the potatoes into 1/2 inch cubes. Be sure to peel the potatoes and trim all fat from the meat.
3. Peel and dice the rutabaga and the carrots into pieces smaller than the potatoes.
4. Place all into a large mixing bowl and thoroughly combine.
5. Season with the salt and pepper. I use LOTS of pepper!
6. Roll out 2 pie crusts. Place one crust in an UNGREASED 9-inch pie tin.
7. Load in the meat and veggies...it should be stacked high as it will cook down. Place a couple of pats of butter on the top of this mixture.
8. Top with the remaining pie crust. Trim with thumbs or fork. Cut 2 slits in the top for steam to escape.
9. Make an egg wash with the egg and water and brush over top of pie crust.
10. Bake in a 350º oven for about 90 minutes. Keep an eye on the crust so it doesn't brown too much.