Cornish Pasties

Name: Cornish Pasties
Total time: 3600 s
Yield: 6 servings
Ingredients: 1 1/2 pounds boneless pork chops cut into 1/4-inch cubes; 15 ounces refrigerated piecrusts; 2 cups potatoes diced, cut into 1/4-inch cubes; 2 cups rutabaga diced, cut in 1/4-inch cubes; 3/4 cup onions coarsely chopped; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; milk

Pork

8Ingredients

550Calories

60Minutes

Description

Named after Cornwall, England, these savory turnovers of meat and potatoes were a common lunch of Cornwall's tin miners. These oversized English-style turnovers hit the hungry spot and are perfect for tailgates, picnics, or a casual dinner. Accompany with cole slaw, chips and brownies.

Ingredients

servings:

1 1/2 pounds boneless pork chops (cut into 1/4-inch cubes)
15 ounces refrigerated piecrusts
2 cups potatoes (diced, cut into 1/4-inch cubes)
2 cups rutabaga (diced, cut in 1/4-inch cubes)
3/4 cup onions (coarsely chopped)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
milk

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Directions

1Heat oven to 400 degrees F. Place pork, potatoes, rutabaga, onions, salt and pepper in large bowl; mix well. Unfold pie crusts; press out as directed on package. Place half of pork mixture on each pie crust. Brush milk around edges of pie crusts. Fold over. Press edges together with fork tines; slash top crusts. Place turnovers on large ungreased cookie sheet. Bake at 400 degrees F for 40-45 minutes or until dark golden brown. Cut into wedges.

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