Randy's Steak Pasties – a delicious recipe with rutabaga, onion, potatoes, green cabbage, butter, frozen pie dough. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash & pare the vegetables -- thinly slice or coarsely chop, into a large bowl.
With a sharp knife, thinly cut & cube meat & place in a separate bowl -- generously sprinkle with MAGGI Seasoning -- mix well, cover & refrigerate overnight.
4
The next day, drain meat & vegetables & then mix them together, well.
5
Preheat oven to 350F.
6
Roll out 1 piece of pie dough (I prefer PAPPY's) onto a floured surface, to about a 10-12 inch circle.
7
Place about 2/3 cup meat/vegetable mixture on half of the crust -- top with 1 T. Butter.
8
Carefully fold over the other half & seal -- place on an ungreased baking pan w/sides -- repeat until all meat/vegetable mixture is gone.
9
Bake for 1-1/2 hours.
408
kcal
Calories
32
g
Fat
16
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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), and more.
Yes, Randy's Steak Pasties falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
