Meat Pies or Cornish Pasties
These make a great dinner and can easily be packed for lunches. I freeze the leftovers so we can just pull one out for a lunch. They're a big hit in our house!
3/4 pound of beef (I've used a variety: top round, bottom round, tri tip)
1 onion, diced
2 carrots diced
1 potato or turnip, peeled and diced
salt and pepper to taste
1 egg and 1 Tbs of water, mixed together
Make your pastry dough or pie crust and chill it.
Preheat the oven to 400 degrees F.
Chop the meat, onion, carrot, and potato or turnip. Toss together in a bowl and season with the salt and pepper.
Roll out the dough until it's about 1/4" or less thick. Use a bowl or plate to cut circles out of the dough, depending on how many pies you want. For me, this turns out 8 medium pies. The original recipe called this out as 4 larger pies.
Put a portion of the meat mixture into the middle of a circle of dough. Brush the edges with the beaten egg then bring together at the top of the pie and pinch the edges together to form an oval shaped pie with the seam across the top. Cut a couple of slits in each to let the steam escape. Place the pies on a cookie sheet. Brush some egg across the top.
Bake at 400 for 15 minutes, then lower the temperature to 350 and bake another 45 minutes.
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