St. Anthony’s Cornish Pasties

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 escape.

Bake 1 hour in 350° F. oven.

Yield: 4.

Source: Ely Family Cookbook, 1962 edition, St. Anthony’s Catholic Parish, Ely

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