The Cornish pasty is known and loved throughout Great Britain and Ireland and fierce arguments abound as to the origins of Cornish Pasties with neighboring Devon also laying claim to the origins of the pasty. Wherever they come from, this definately makes for a quick to make & filling meal!
Heat oven to 400 degrees F. Combine pork, potatoes, rutabaga, onions,salt and pepper; mix well.
Unfold pie crusts; press out as directed on package. Place half of pork mixture on each pie crust. Brush milk around edges of pie crusts. Fold over. Press edges together with fork tines; slash top crusts.
Place turnovers on large ungreased cookie sheets. Bake at 400 degrees F. for 40-45 minutes or until dark golden brown. Cut into wedges.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 232.1mg||6 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 8.8g|
|Protein 1.2g||2 %|
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Calories per serving: 44
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