Pasty Pie

4-5 lbs russet potatoes

2-3 lb eye of round roast
1/2 lb pork
one med onion
one cup rutabaga

Dice potatoes in small thin pieces, even thinner than rutabaga.

Chop onion really small.

Salt in layers.

Add pepper if desired.

Put in pan and add 1/2 cup water cook covered with foil one hr and 15 min.

When you take foil off you can taste it to see if you have enough salt. I usually taste the juice.

Add your crust to top.

Roll out on counter to fit snug around edges of pan cut a little whole in middle.

Cook about an hour or until crust is nice and brown. 

Yum!

For crust, see Suet Crust Recipe found here.


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