Cornish Pastie Without Rutabega

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

Ingredients

• 3 pie crusts
• 1/2 lb cubed cooked beef (optional) or 1/2 lb ground beef (optional)
• 1 large potato (peeled and cubed)
• 1 large carrot (thinly sliced)
• 1 medium onion (finely chopped)
• 1 teaspoon salt
• 1 teaspoon pepper
• water (small amount)
• 1 beaten egg

Recipe

• 1 in a bowl combine the meat, vegetables and spices and mix well.
• 2 lay one of the pie crust out on a flat surface.
• 3 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.
• 4 with you fingertips lightly dampen the edge of the bottom edge.
• 5 cover the filling with the other half of the pastry and press the edges together firmly to seal.
• 6 fold the edges towards the center at least once -- twice if you have room.
• 7 either crimp the edges with your fingers or press lightly with the tines of a fork to further seal to avoid leaks.
• 8 brush the entire top of the turnover with the beaten egg.
• 9 bake at 425 degrees farenheit for 15 minutes then reduce temperature to 350 degrees farenheit for an additional 30 minutes.