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
- Heat oven to 400 degrees
F.
- 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 degrees F
for 40 to 45 minutes or until dark golden brown.
- 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.
