Cornish Pasties (meat pies)

Erika made this recipe for us while we were visiting her last fall. The Pirate Pie's are from that trip. I LOVE Pasties! My Grandma made them all the time while I was growing up. Here is the original from Sorted. It's worth watching. There is also a Cornish Pasty Company in Phoenix, AZ that I miss eating at. If you get the chance, GO! It's delicious. Having an easy recipe for traditional Cornish Pasties was an easy sell. I made them for Christmas and meant to freeze some. That didn't happen. I ate them for lunch for two weeks straight until they were gone. It was worth it! You can make your own dough or use store bought. Both work great!

1 lb stewing steak

1 small onion

1 small carrot

1 rutabaga

1 potato

1 tsp parsley

1 tsp salt

1 tsp pepper

1 tsp mustard powder

3 oz water

1 egg, beaten

Enough dough for 4 pasties. (1 box store bought, one recipe of Best Pie Crust EVER.)

Preheat oven to 320 degrees. Peel and finely dice all of the vegetables. Try to make them as uniform as possible. Finely cube the beef as well, to match the vegetables. Mix veggies and beef together in a bowl. Add the seasonings and a splash of water. Mix well. You can cut the dough in circles to make half-moons, make mini-pies or make Pirate ships. Put about 1/4 of the mixture in the center of your dough shape. Use a bit of water along the edges of the dough to seal and crimp shut. Repeat till all mix and dough is used. Place on a baking tray lined with parchment paper or non-stick foil. Brush the entire top of each pasty with the egg wash. Bake for 1 hour. Let cool for about 5 minutes. Serve and enjoy!