Randy's Steak Pasties

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“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:
31mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 12 lbs rib eye or 2 12 lbs ny strip steaks
  • 1 medium rutabaga
  • 1 medium Spanish onion (NOT sweet onions, like Vidalia)
  • 2 medium potatoes (red, preferred)
  • 3 -4 carrots
  • 12 small head green cabbage (optional)
  • 12 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.

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