Cornish Pasties

Yield: 4 servings (8 individual pasties)
Variation: Make 2 large pasties instead of 8 small ones. After covering with foil, bake for about 60 minutes.

1 Can't Fail Pie Crust
¾ pound sirloin steak or top round steak, in ½" dice
1 large onion, chopped fine
2 medium boiling potatoes, in ½" dice
1 carrot, in ½" dice
1 small turnip, in ½" dice
½ teaspoon thyme or thyme plus savory salt (about ¾ teaspoon)
pepper

Preheat the oven to 400 degrees

Cut the meat into very small pieces - ½" dice or less. Place in a medium bowl and mix with the rest of the vegetables. Add salt and pepper to taste.

Divide the dough into 8 pieces. On a lightly floured surface roll each piece to a 6" circle. Heap an equal amount of filling in the center of each circle. Brush the edges with water, then bring opposite edges together over the top and pinch to seal well. Flute the seam with a fork or your fingers to make a pretty edge.

Place pasties on a baking sheet and bake for 20 to 25 minutes or until the crust is browned. Remove from oven and cover with foil. Reduce the heat to 350 degrees and bake for 30 to 35 minutes more.
Serve hot or cold.