My Favorite Cornish Pasties - cooking recipe

Ingredients

1 lb lean ground beef (uncooked)
1 large potato (peeled and cubed)
1 large carrot (cut into small cubes)
1 large onion (chopped)
1 teaspoon salt
1 1/4 teaspoons pepper
4 pie crusts
1/4 cup milk
1 quart leftover beef gravy, heated

Preparation

Mix uncooked meat, vegetables and spices well together in a bowl.
Lay one pie crust flat on the lightly floured counter.
Put 1/4 of the filling mixture on one half of the crust, leaving at least a 1 1/2 inch area along the edge free for filling so that you can use this area for sealing.
Gently moisten the bottom edges on the sealing area with the milk using your fingertips.
Fold over the other half of the crust on top of the filling and bring the edges of the top half and the bottom half together and press to seal.
Fold the edges in towards the center once or twice.
Crimp the edges well.
Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan.
Repeat with the other 3 crusts.
Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.