Cornish Pastie Without Rutabega

1. 1

   In a bowl combine the meat, vegetables and spices and mix well.

2. 2

   Lay one of the pie crust out on a flat surface.

3. 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. 4

   With you fingertips lightly dampen the edge of the bottom edge.

5. 5

   Cover the filling with the other half of the pastry and press the edges together firmly to seal.

6. 6

   Fold the edges towards the center at least once -- twice if you have room.

7. 7

   Either crimp the edges with your fingers or press lightly with the tines of a fork to further seal to avoid leaks.

8. 8

   Brush the entire top of the turnover with the beaten egg.

9. 9

   Bake at 425 degrees Farenheit for 15 minutes then reduce temperature to 350 degrees Farenheit for an additional 30 minutes.

* Per serving · 4 servings · Values may vary.