Traditional Cornish Pastie
"The original version of this recipe was found at Britain Express. For many generations wives in Corwall would make these 'Hot Pockets' of meat and vegetables, often leftovers from the previous nights supper for their miner, dock worker, etc. husbands to take to work for their noon meal. This recipe represents the traditional recipe when it was made from scratch. This recipe is not made with puff pastry but with a simple pie crust which the British call 'shortcrust pastry'. If you wish to cut corners you can use premade refrigerated pie crusts from the supermarket...."
INGREDIENTS
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2 unbaked pie crusts
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1 medium potato (peeled and cubed into small cubes)
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1 medium onion (chopped)
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1 small rutabaga (uncooked, peeled and chopped)
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1⁄2 lb of lean roast (cut into small cubes) or 1⁄2 lb steak (cut into small cubes)
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1 teaspoon salt
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1 teaspoon black pepper
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1 small amount cold water
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