Traditional Cornish Pastie

The original version of this recipe was found at Britain Express. For many generations wives in Corwall would make these 'Hot Pockets' of meat and vegetables, often leftovers from the previous nights supper for their miner, dock worker, etc. husbands to take to work for their noon meal. This recipe represents the traditional recipe when it was made from scratch. This recipe is not made with puff pastry but with a simple pie crust which the British call 'shortcrust pastry'. If you wish to cut corners you can use premade refrigerated pie crusts from the supermarket.

• Ready In: 1 hr 15 mins
• Serves: 2
• Yields: 2 hot pockets

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  skirt steak
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1  small  amount cold water

Directions

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 white gravy or serve cold without.