Traditional Cornish Pastie

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 unbaked pie crusts
• 1 medium potato (peeled and cubed into small cubes)
• 1 medium onion (chopped)
• 1 small rutabaga (uncooked, peeled and chopped)
• 1/2 lb of lean roast (cut into small cubes) or 1/2 lb steak (cut into small cubes)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 small amount cold water

Recipe

• 1 add the potato, onion, rutabega, meat and spices together and mix well.
• 2 lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
• 3 lightly dampen along the edges of the pie crust with your fingertips.
• 4 lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
• 5 fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
• 6 bake 425 degrees f. for 15 minutes then lower temperature to 350 degrees f for an additional 30 minutes.
• 7 serve hot with brown or gravy or serve cold without.