Mix together:
 1 lb. round steak, cut into thin 2" long strips.
 4 medium sized potatoes, sliced or cut into 1/4 strips about 1" long.
 1/2 white turnip, sliced or cut into pieces (optional)
 2 medium sized white onions, chopped
 1/2 bunch Parsley, stems removed

Set aside:
 Butter, about 1 Tbsp per pastie
 Salt and Pepper

Thaw to room temperature:
 4 pre-made, unbaked, pie crusts

Place 1/4 of the meat and potato mixture onto half of each pie crust. Place some parsley leaves on top of the mixture, then put the butter on top of that. Sprinkle with salt and pepper.

Fold the pasty dough over the meat, moisten the two crust's inner edges, then crimp together. Brush with beaten egg white (optional). Some cut a slit, some don't, it's up to you.

Immediately bake on a metal baking sheet at 350 degrees F. for 1 hour.

Notes:
When our Nevada County schools had a cafeteria, we enjoyed the cook's pasty pie! Large baking sheets of crust, meat and potato, covered with a top crust, were cut into 6" x 4" pieces and served to us with TONS of catsup! Serve yours with with catsup, of course! Coleslaw is great with them, too!

The tin miners from Cornwall came to Grass Valley to teach the gold miners (placer and hydraulic) how to do "hard rock" mining. Their pasties were meat and potato, and one end of the pasty was filled with a fruit filling. Read more...