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Cornish Pasties 2


Serving Size : 6

1 1/2 pounds boneless loin pork chops, cut in 1/4-inch cubes
1 15-ounce package refrigerated all-ready pie crusts
2 cups diced potatoes, cut in 1/4-inch pieces
2 cups diced rutabaga, cut in 1/4-inch pieces
3/4 cup chopped onions
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Milk

Heat oven to 400:F. Combine pork, potatoes, rutabaga, onions, salt and pepper; 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 sheets. Bake at 400:F for 40-45 minutes or until dark golden brown. Cut into wedges




STACKS, The Art of Vertical Food

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