Patsies

Patsies

Serves 8

These are just like handheld potpies. You really want to cut everything about the same size so it cooks evenly. They are absolutely delicious!

1 large sirloin steak cubed (I cut it when it is partially frozen for clean easy cuts)

1 kielbasa (chicken, pork or beef whichever you prefer), sliced on the angle

1 rutabaga, peeled and diced

3 carrots, peeled and diced

1 red or yellow onion, diced

4 potatoes of your choice (I used red), peeled and diced

2 cloves garlic, minced

2 tsp. beef roast seasoning (Penzeys)

½ tsp. kosher salt

10 grinds of fresh ground black pepper

1 Tbs. Bouquet Seasonings by Penzeys (or any favorite seasonings which include thyme)

2 boxes of purchased pie crust (you can make your own pie crusts, but this is so much easier)

1 egg white, whipped

1 stick butter, cut into tablespoons

 

Directions: Preheat oven to 375 degrees. Line two rimmed sheet pans with foil and lightly spray with vegetable oil. While cleaning, peeling and dicing vegetables have a large bowl half full of water to put the cut vegetables in so they don’t turn brown. Drain veggies and add the meat and seasonings mix until well combined. Unroll pie dough and cut each pie dough sheet in half. Place one cup of mixture in the middle of the crust. 

Fold crust over the top of the mixture so you have half moons and roll the edges crimping with a fork.  Brush the tops of the crust with egg whites and then cut a small slit on top. Place one tablespoon of butter on top and pop in the oven. Bake for 50 minutes. Switching the pans from top to bottom ½ way through cooking. 

I had leftover filling which I froze to make when I have more pie crust or I could add the filling to beef broth for a hearty soup.