Pasty Pie

Here is my recipe for pasty pie, adapted from a recipe given to me by my MIL, Dorothy, who always said the secret to a good pasty pie is to cut the cubes all the same size.

Ingredients:

one two-layer pie crust

1 12 ounce package of Veggie breakfast patties, warmed and cubed

3 cups of cubed raw, peeled potatoes

1 1/2 cup of cubed, raw carrots

1/2 cup of diced onion

1 cup cubed, raw rutabaga (optional)

3 TB butter

salt and pepper to taste

Slap one pie crust in the pie plate. Mix the patties, potatoes, onions, carrots and rutabagas in a bowl. Move the mixture into the pie plate. Top with slices of butter. Add salt and pepper to taste. Slap the other crust on top and seal the edges together with a fork. Cut a cute design in the crust to vent the steam. Bake at 350 degrees for one hour.

You carnivores can substitute a pound or a pound and a half of flank steak for the veggie patties.

Enjoy!