布蘭達的餡餅

Preheat your oven to 375°F.

Cut the beef and pork into cubes, about 1/4 inch in size.

Dice the potatoes into 1/4-inch cubes.

Aim for a potato quantity that's roughly double the combined amount of meat. Keep the cubed potatoes submerged in cold water to prevent them from browning.

Also, dice the onion, mushrooms, and bell peppers into 1/4-inch pieces.

Roll out one pie crust and carefully place it into a 9-inch pie plate that has been sprayed with cooking spray.

Fill the pie plate with the raw pork, beef, and diced vegetables until it's about half full, considering the crust will be folded over.

Yes, all the ingredients should be raw at this stage!

Add a couple of pats of butter, along with salt and pepper to taste (feel free to include any other seasonings you enjoy).

Fold the pie crust over the filling and crimp the edges to seal it. Make a few slits in the top crust to allow steam to escape during baking.

Repeat this process with the remaining ingredients and the other pie crust.

Cover the pasties with aluminum foil and bake for about 1 hour. Remove the foil and continue baking for another 10 minutes to brown the crust.

Remove from the oven and serve hot.

My friend, who shared this recipe with me, says that if you eat pasties with ketchup, you're a "Yooper," but if you prefer gravy (like I do!), you're a "Troll!" (Just for fun!)

For seasoning, I personally used a fajita seasoning blend that contained garlic powder. You're welcome to add other vegetables if you wish, though I opted not to.

You can freeze baked pasties, but unbaked ones don't freeze well because of the potatoes.