Cornish Pastries
Heat oven to 350F
4 sticks or 2 packets Betty Crocker pie crust mix
1 lb. beef chuck or top round steak, cut into 1/4" pieces
2 cups diced pared potato
2 tsp. salt
2 cups diced carrot
1 cup diced onion
1 cup diced turnip
pepper
4 tbsp. butter or margarine
water
milk or cream
chili sauce or pickles
4 servings
Prepare pastry for 2 two-crust pies as directed on package except -- divide dough into 4 rounds.
Roll 1 round into 12" circle; place on one end of ungreased baking sheet
On half of circle, spoon 1/4 each of the meat and potato.
Sprinkle with 1/4 tsp. salt.
On potato, layer 1/4 each of the carrot, onion and turnip.
Sprinkle with pepper and 1/4 tsp. salt; dot with 1 tbsp. butter and sprinkle with 1 tbsp. water.
Brush edge of pastry with water; fold pastry half over filling.
Fold and roll lower edge of pastry over top edge; seal and flute.
Cut slits on top; brush with milk.
Repeat with remaining pastry rounds and filling, placing second pastry circle on other end of baking sheet and remaining 2 circles on a second baking sheet.
Bake 1 hour.
Serve hot or cold with relishes.