Cornish Pasties from our Forum

From forum post: These are Cornish, not Scottish, but they are meat pies & they're wonderful. The recipe comes from my grandmother via my mother & was never written down before so the proportions aren't exact. If you're good with pastry, by all means make your own. I cheat with pie crust mix.

Ingredients:

• Enough pie crust mix for three 9" crusts
• 2 - 2 1/2 pounds good lean beef
• 3 medium Idaho potatoes
• 1 lg onion
• 1 rutabaga or turnip
• beef gravy (optional)
• 1 beaten egg

Preparation:

1. Finely dice the meat, potatoes, onion & rutabaga (can be done in a food processor, although my mother won't stand for that). Mix them together in a large bowl and season to taste. 2. Roll out the dough and cut into 6 to 8 inch rounds. 3. Put a generous dollop of the meat mixture on the pastry circle and top with a tablespoon or so of beef gravy if you wish. Seal the edges with water,fold in half and crimp. 4. With a pastry brush, spread some of the beaten egg on top of each pastie and cut slits to vent. 5. Bake on a cookie sheet at 350 for 25 - 30 minutes - or until golden brown.
Yield: about 12 - 15 pasties. Believe me, they are worth the work!