Pasties I

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 recipe pastry for a 9 inch double crust pie
• 5 baking potatoes, peeled and sliced
• 1 onion, chopped
• 1 cup diced rutabaga
• 1 pound finely chopped pork
• 1/4 cup butter
• salt and pepper to taste
• 2 cloves garlic, crushed (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment.

2. Roll the pastry out on a floured surface and cut it into 4 equal rounds about 7 to 8 inches across.

3. Peel and thinly slice the potatoes. Finely chop the onion and dice the rutabaga.

4. In a bowl, combine the pork, potatoes, onion, rutabaga, salt, pepper, and the crushed garlic if using. Mix well.

5. Divide the filling among the pastry rounds, piling it on one half of each round. Dot each portion with butter.

6. Fold the pastry over the filling to form half-moons. Crimp the edges firmly to seal and cut a small vent in each top.

7. Place the pasties on the prepared sheet and bake for 45 to 50 minutes, until golden brown and the potatoes are tender.

8. Check that the center of the filling, including the pork, has reached 160°F (71°C) before serving.