Northern Michigan Pasties

This is one for the Yoopers (the folks who live in the Upper Peninsula of Michigan). This was the working man’s lunch in the ore mines.  Now it’s served at dinners in the great north of Michigan.  I had this as a kid but had not had one in 60 or so years which gives me license to update it.  My brother reminded me that gravy needs to be part of the dish.  Thanks to my folks at Happy Family Ranch for the beef.   I hope you like it.
(Note: all recipes I found contained rutabaga; my brothers and I hate rutabaga since we were forced to eat it under duress as children.  Our favorite rutabaga recipe is to take rutabaga, wrap it in bacon, bake it for 20 minutes and then pull off the bacon, throw out the rutabaga, and eat the bacon.)
Crust:
2 Jiffy pie crust mixes (Follow package directions)
1 egg and 2 tablespoons of water, mixed
Filling:
1 pound of ground beef (I got mine from Happy Family Ranch)
4 tablespoons oil
4 par boiled potatoes, diced
2 carrots, diced
1 celery stalk, diced
2 onions, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Mix the pie dough per package directions.
In a large skillet, lightly brown ground beef; remove from pan and set aside.
In the skillet, add 4 tablespoons of oil.
Add celery, carrots, onions, potatoes.
Add spices and cook for 7-9 minutes.
Stir in ground beef and let cool.
Preheat oven to 350.
Roll out pie dough 1/4 inch thick.
Place meat mixture in center of pie dough.
Pull dough up to center to cover meat mixture; pinch together to seal; cut away any extra.
Place pastie seam side down on parchment-lined baking sheet.
Brush top with egg and water mixture.
Bake fo 35-45 minutes at 350 or until golden brown.
Serve with any store-bought gravy (you’ve worked hard enough).
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