Peninsula Pasties

Unlike a previous pasty recipe, this does not have gravy.

• 1 lb. finely-chopped round steak
• 1 large onion, chopped
• 2 carrots, cleaned, chopped
• 2 large potatoes, peeled, sliced
• 1/3 cup chopped rutabega
• salt and pepper to taste (enough pepper to 'show' in the mixture)
• butter
• 2 recipes of pie crust (not sweet).

Mix meat and vegetables together in a large bowl. Prepare crust, and roll into pie-sized circle. Place a sop (approximately 1 cup) of meat/vegetable mix on one side of crust. Place 1 large (heaping?) tsp. butter on top of mix. Fold over crust, trim, and crimp or roll. This will look like a crescent-shaped meatpie now. Vent top and bake at 375 F until crust is golden. Serve with ketchup for authentic upper Michigan taste.