Cornish Pasties

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

Recipe Ingredients:

1 1/2 pounds boneless loin pork chops, cut in 1/4-inch cubes
Pastry for 1 (9-inch) double-crust pie*
2 cups diced potatoes, cut in 1/4-inch cubes
2 cups diced rutabaga, cut in 1/4-inch cubes
3/4 cup coarsely chopped onion
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Milk for brushing

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. Place pork, potatoes, rutabaga, onions, salt and pepper in large bowl; mix well.
3. Unfold pie crusts; press out as directed on package.
4. 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.
5. Place turnovers on large ungreased cookie sheet.
6. Bake at 400°F (205°C) for 40 to 45 minutes or until dark golden brown.
7. Cut into wedges to serve.

Makes 4 servings.

*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.

Nutritional Information Per Serving (1/4 of recipe): Calories 560 calories Protein 33 grams Fat 26 grams Sodium 1410 milligrams Cholesterol 90 milligrams Saturated Fat 2 grams Carbohydrates 50 grams Fiber 2 grams.

Recipe and photograph provided courtesy of National Pork Board.