Cornish Pasties (Rhymes with nasties)
Filling: 1 pound beef or pork tenderloin, cut into ¼-inch cubes 1 cup potatoes, peeled and cut into ¼-inch cubes 1 cup rutabaga, peeled and cut into ¼-inch cubes 1 medium onion, chopped 1 carrot, peeled and diced 1 teaspoon salt Freshly ground pepper to taste 12 teaspoons butter Pastry: 12 Pepperidge Farms Puff Pastry Shells, thawed Egg Wash - beat together: ½ cup water 1 egg

Mix all filling ingredients except butter together in a large bowl. Set aside.

Preheat oven to 350º F.

Spray a cookie sheet with vegetable oil cooking spray, or line with Release.

On a well-floured surface, roll each puff pastry shell into a 7 to 8-inch circle. As each circle is rolled out, place on a 6-inch dough press.  Place ? packed cup of filling on one-half of circle; place 1 teaspoon butter on top of filling.  Dampen the edges and fold the dough over, pressing to seal, to form a half circle shape.  Place the pasties on the prepared cookie sheet. (Note: May be frozen and cooked later.)

Brush the pasties with egg wash and bake at 350º F for 1 hour or until filling is done and pastry is golden brown. Yield: 12 pasties.