St. Anthony's Cornish Pasties
1 pound round steak
1 pound pork shoulder
8 medium potatoes
2 large onions
1/2 small rutabaga
Salt and pepper to taste
2 cups all-purpose flour
2/3 to 3/4 cup shortening
Cube the meat, potatoes, onions and rutabaga.
Mix the crust ingredients as for regular pie crust (although
it need not be as rich). Divide into four pieces and roll out as pie crust.
In the center of each piece arrange layers of meat, potatoes
and vegetables and season throughout. Top with a small pat of butter. Bring the
crust over filling and seal the edges. Pierce top crust with fork to let steam
Bake 1 hour in 350° F. oven.
Source: Ely Family Cookbook, 1962 edition, St. Anthony's
Catholic Parish, Ely