pie dough, enough for a single crust
butter
salt and pepper
2 large, peeled, raw potatoes
1 medium sized onion
2 tbsp. butter
1 clove garlic, minced
2 baby carrots, chopped
1/4 small Swede or rutabaga
cream
1/3 lb. tender round steak or sirloin

Roll out the dough a little thicker than for a pie (you can use your own home-made flaky pie crust or a store bought crust).

Slice the onions onto the bottom of the dough. Chip the potatoes in small pieces (do not slice), sprinkle very lightly with pepper and salt. Put a piece of butter the size of an egg (or about 2 tablespoons), cut into several pieces (2), one at each side of the potatoes.

Slice the steak in small strips and arrange over the potatoes. Season lightly with salt and pepper.

The trick of a real Cornish pasty is to bring both sides of the dough up over the top of your filling ingredients and pinch the edges together well (bottom up) - the Cornish expression. The pasty should have the edge at the top. You can pinch it together in a fluted fashion. Make a small slit to form a vent in the top when potatoes are done. Fill with cream through the hole in top. Return the pasty to the hot oven and allow the cream to bubble up through the vent, which makes a delicious gravy inside the pasty.

This quantity makes a single serving (one pasty). Multiply the quantity by the number of pasties you wish to make; one pasty per person.