Named after Cornwall, England, these savory turnovers of meat and potatoes were a common lunch of Cornwall's tin miners. These oversized English-style turnovers hit the hungry spot and are perfect for tailgates, picnics, or a casual dinner. Accompany with cole slaw, chips and brownies.

Cornish Pasties

1 1/2 pounds boneless loin pork chops, cut in 1/4-inch cubes
1 package (15 ounces) refrigerated all-ready pie crust
2 cups diced potatoes, cut in 1/4-inch cubes
2 cups diced rutabaga, cut in 1/4-inch cubes
3/4 cup coarsely chopped onion
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Milk

1. Heat oven to 400°F (205°C).
2. Place pork, potatoes, rutabaga, onions, salt and pepper in large bowl; mix well.
3. Unfold pie crusts; press out as directed on package.
4. Place half of pork mixture on each pie crust. Brush milk around edges of pie crusts. Fold over. Press edges together with fork tines; slash top crusts.
5. Place turnovers on large ungreased cookie sheet.
6. Bake at 400°F (205°C) for 40 to 45 minutes or until dark golden brown.
7. Cut into wedges to serve.

Serves 4.

Nutrition Facts: Calories 560 calories Protein 33 grams Fat 26 grams Sodium 1410 milligrams Cholesterol 90 milligrams Saturated Fat 2 grams Carbohydrates 50 grams Fiber 2 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.