"A modern and more flavorful twist on the famous Michigan Upper Peninsula pasty (paah-stee). This recipe is much easier, quicker, and lower-carb (no potatoes!) than the original version, I've had friend after friend also tell me that it's much tastier than the original as well.
These are great to make ahead and freeze in the winter, and lots of fun to make with friends and family, adults and kids alike. Enjoy!"
Pull out pie crusts from refrigerator, take out of box and set aside to warm to room temperature while you prepare the vegetables.
In one bowl, mix together beef and pork with hands. Add oregano, black pepper, basil, and Frank's Red Hot, Mix well and set aside.
In another bowl, mix the rutabaga, onion and carrots together.
Unroll both pie crusts, and cut each in half with knife.
In smaller bowl, mix 1/4 of the meat mixture with 1/4 of the vegetable mixture by hand until it forms a clump. You'll want to make sure that the vegetables are thoroughly mixed into the meat.
Place the meat and vegetable mixture in the center of one half of the pie crust. Cover the mixture completely with the dough (you can either fold the crust up or over, your choice) and set on a foil-lined cookie sheet.
Repeat until you have four pasties on the cookie sheet.
Finally, beat the egg white with a fork until a little frothy, and baste on the tops and sides of each pasty.
Set on middle rack in oven for 45-50 minutes (or until vegetables are tender).