Here's my recipe for Americanized pasties. Heavy on the meat and potatoes and light on the rutabaga.

Sirloin Steak Pasties

2 lbs shortcrust pastry

16 oz of trimmed sirloin steak

10 1½" red potatoes, unpeeled

1 medium Vidalia onion, peeled

6 oz rutabaga

2 oz frozen salted butter

2 oz

__real__bacon bits

2 beaten eggs

Salt and pepper

Cut steak, potatoes, onion, and rutabaga into ½" cubes and place in separate bowls.

Roll out the pastry to form a 20" circle. Cut out four 8" circles and place each on a floured surface.

Place equal amounts of cubed potato onto the center of each pastry circle. Place a layer of diced rutabaga on top of the potatoes. Do the same with the onion, then the diced steak. Sprinkle bacon bits on top of the steak. Sliver equal amounts of butter onto each pile of ingredients. Add salt and pepper to taste.

Dampen the edges of each pastry circle and fold in half to form a semi-circle. Pinch and turn the edge over to make a rope like effect. Turn each pastry so the pinched edge is toward the ceiling. Brush each pastry with a liberal amount of beaten egg and place on a well-greased baking sheet.

Preheat oven to 425° F (220° C). Bake for 10 minutes, then lower the temperature setting to 350° F (180° C) and bake for an additional 30 minutes.

Eat hot or cold.

Mark