Cornish Pasties - Pork.org

Cornish Pasties

Cornish Pasties

8 Ingredients | 1 hr 0 min | 6 Servings

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

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Ingredients

  • 1 1/2 pound boneless pork chops, cut into 1/4-inch cubes
  • 1 15-oz package refrigerated pie crust
  • 2 cups potatoes, diced, cut into 1/4-inch cubes
  • 2 cups rutabaga, diced, cut in 1/4-inch cubes
  • 3/4 cups onion, coarsely chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • milk

Instructions

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 40-45 minutes or until dark golden brown. Cut into wedges.

Serves 6

Nutrition

  • Calories560calories
  • Protein33grams
  • Fat26grams
  • Sodium1410milligrams
  • Cholesterol90milligrams
  • Saturated Fat2grams
  • Carbohydrates50grams
  • Fiber2grams