Cornish Pastie Without Rutabega
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
3 turnovers
- Serves:
- 3
ingredients
directions
- In a bowl combine the meat, vegetables and spices and mix well.
- Lay one of the pie crust out on a flat surface.
- Lay 1/3 of the vegetable/meat combination on 1/2 of the pie crust and make sure to leave 1 - 1/2 inch space along the entire edge for sealing.
- With you fingertips lightly dampen the edge of the bottom edge.
- Cover the filling with the other half of the pastry and press the edges together firmly to seal.
- Fold the edges towards the center at least once -- twice if you have room.
- Either crimp the edges with your fingers or press lightly with the tines of a fork to further seal to avoid leaks.
- Brush the entire top of the turnover with the beaten egg.
- Bake at 425 degrees Farenheit for 15 minutes then reduce temperature to 350 degrees Farenheit for an additional 30 minutes.
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RECIPE SUBMITTED BY
CarrolJ
Slater, 54