Cornish Picnic pasties

Cornish Picnic Pasties

Pastry for 2-crust pie
1 1/2 cups peeled, thinly sliced potatoes
1 small turnip, quartered/thinly sliced
1/2 cup coarsely chopped carrot
2 tablespoons chopped onion
3/4 pound ground beef
1 tablespoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons margarine
1 egg, beaten

Prepare pastry.
Form dough into 6 balls; cover and
refrigerate.

In a mixing bowl, combine ground beef, potatoes, turnip, carrot,
parsley, onion, salt and pepper.
Mix well.
Preheat oven to 425
degrees F.

To make pasties, roll each ball of dough into an 8-inch circle.
Spread 1/6 of the filling on half of each circle.
Dot filling with
margarine.
Moisten edge of each circle.
Fold over.
Fold edge of
bottom crust over top.
Seal with fingers.

Make 2 slits in top of each pasty.
Brush top of each with beaten
egg.
Bake on ungreased cookie sheet for 30 minutes.
Cool on wire
racks.

Wrap each in foil for transportation to picnic or work.
Can be
prepared the night before and refrigerated.
Next day, wrap in foil
and head for picnic.
For serving you may want to cut pasties in
half and have some mustard sauce handy.