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.
1 1/2 pounds boneless loin pork chops, cut in 1/4-inch cubes
Pastry for 1 (9-inch) double-crust pie*
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 for brushing
- Preheat oven to 400°F (205°C).
- Place pork, potatoes, rutabaga, onions, salt and pepper in large bowl; mix well.
- Unfold pie crusts; press out as directed on package.
- 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.
- Place turnovers on large ungreased cookie sheet.
- Bake at 400°F (205°C) for 40 to 45 minutes or until dark golden brown.
- Cut into wedges to serve.
Makes 4 servings.
*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.
Nutritional Information Per Serving (1/4 of recipe): 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 National Pork Board.