Makes about 10 pasties

Crust:
6 c. flour, 2 c. butter-flavored Crisco, 2 c. boiling water, 2 tsp.salt.

Dissolve Crisco in boiling water, let cool a little. Then add flour and salt and stir until mixed and forms a ball. Refrigerate for 1/2hour. Roll out, into 9 inch circles (use pie plate for pattern). Dough should be about 1/4 inch thick. If the dough is too sticky you can put down wax paper and sprinkle it with flour before placing the dough on top of it. Then, put another sheet of wax paper on the top before using the roller.

To get nice edges, press the edges with two fingers and your thumb. Use water to smooth out rough areas and cut away extra dough. I have not perfected the edge look yet but it is getting better.

Filling:

5 potatoes, 1 onion, 1 carrot, 1/2 c. rutabaga (all peeled and diced). 1 lb. LEAN meat diced – can be a mixture of pork steak and flank steak (use more beef). (Some people don’t like rutabaga so you can leave that out if you like but it’s not the same! )

Mix filling ingredients together, put equal amounts in each crust.put dots of butter on top before sealing. Fold into 1/2 moon shape,moisten edges and seal. Cut a few slits on top. Bake for 1 hour at 375 degrees.

If you want to freeze for later, bake at 400 degrees for 1/2 hour. Cool, wrap tightly, freeze. When you are ready to eat them, bake 45minutes or more depending on size at 375 degrees.