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.
- 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
- Heat 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.