Pasties

Pastry:

2 cups flour

4 T butter (cold and cut into bits)

1/4 cup shortening or lard (cold and cut into bits)

1 t salt

1/4 cup ice water

In a food processor, combine flour, fats, and salt.  Pulse ingredients until well combined and add water, one tablespoon at a time to form a dough.  Toss mixture until it forms a ball.  Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly.  Divide the dough into 4 pieces, and roll each piece into a 10-inch round on a lightly floured surface. Chill the pastry rounds for 30 minutes.

Filling:

1 lb skirt steak, ground in food processor

4.5 oz diced onions

4 oz diced carrots (about a cup)
3.5 oz diced rutabaga

1 cup diced potato

1 1/3 t salt

1/2 t pepper

butter

Combine all of the filling ingredients except the butter. Place filling on half of each round. Place a butter pat on top of each filling pile. Moisten the edges and fold the unfilled half over the filling to enclose it.  Pinch the edges together to seal them and crimp them decoratively with a fork.  Transfer pasty to silicone mat/parchment paper, and cut several slits in the top.  Bake in a preheated 350 degree oven for one hour. Remove from oven, cover with a damp tea towel, cool for 15 minutes.