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30 Recipes Collection

Sandwich

Number12

Cornish Pasties

What you Need

Cutting Board and Carving Knife
Bowl and Spoon
Rolling Pin
Pastry Brush
Baking Sheet (Cookie Sheet)

1 pie crust

½ pound (8 oz) beef skirt, flank or sirloin steak

1 medium potato (~¾ cup) peeled, cubed

1 carrot, peeled, cubed

1 rutabaga, peeled, cubed

1 medium onion, diced

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dried thyme

4 tablespoons (½ stick) butter

1 large egg

What to do

What to Do

Preheat oven to 350°F; line a baking sheet with parchment paper; set it aside.
Combine steak, potato, carrot, rutabaga, onion, salt, pepper and thyme in a large mixing bowl; set aside.
Roll pie crust dough into 4 8-inch crusts.
Spoon filling mixture on half of each crust.
Place one tablespoon of butter on top of filling.
Fold dough over to form half circles; crimp the edges.
Whisk egg with one tablespoon of water; brush each pasty with egg wash; vent crusts with a fork.
Bake ~45 minute, until golden brown.
Great recipe for leftovers!

Nutrition

Nutrition Facts: Servings: 4; Amount per serving: Calories 544; Total fat 24.8g 38.2%; Saturated fat 7.7g 38.5%; Cholesterol 46mg 15.3%; Sodium 1282mg 53.4%; Carbohydrates 57.6g 19.2%; Fiber 4.1g 29.3%; Sugars 7.8g 15.6%; Protein 23.2g 46.4%; Based on DV of 2000 calories per day ; Based on DV of 2000 calories per day
Variations You can combine nearly any mix of ingredients for a pasty 1) substitute steak with chicken, turkey, ham, seafood, or other protein; 2) substitute rutabaga with turnip, parsnip, sweet potato, or another tuber; 3) substitute thyme with other herb(s); 4) add cheese of choice
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