In the Upper Peninsula of Michigan, a traditional meat pie is a "pastie" and, years ago the wives of the copper and iron workers and lumberjacks would make them for the men to take to work for lunch. These are hearty meals: pie dough with chopped steak, potatoes, rutabagas and carrots folded in half and then baked: eaten like a sandwich. I make them also and sometimes buy them from local bakers. They are great for growing boys and men with big appetites.
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I'd rather regret what I've done, than regret what I've left undone. Lucille Ball
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