Mix together:
 1 lb. round steak, cut into thin 2" long strips.
 4 medium sized potatoes, diced
     (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, chopped (stems removed)

Set aside:
 1/2 stick of butter
 Salt and Pepper

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

To form the traditional pastie shape, I use an inverted pyrex casserole lid (see photo) because it holds the pastie while I twist the edges closed slighty on the pastie's top side as you see in the photo above.

Line a 9" - 10" pyrex lid with one thawed pie crust, Leave enough crust outside of the lid for sealing.

Place 1/4 of the meat and potato mixture onto one-half of the 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 pastie dough over the meat, moisten the two crust's inner edges, then crimp together.

Repeat until you have made all four pasties.

Brush the pastie tops with milk to form a nice sheen (optional). Some people cut a slit, some don't: It's up to you.

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

Notes:
When our Nevada County schools had a cafeteria, we enjoyed the cook's pastie 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 pastie was filled with a fruit filling. Read more...

* A pastie (PAHZ-tee) is a meat and potato pie.
  A pasty (PAYS-tee) is not eaten, but rather they are worn by female strippers.