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Pasties

6 cups sifted flour
3 teaspoons salt
1 1/2 teaspoons baking powder
2 cups shortening or lard
1-1 1/2 cups ice water

3 cups thinly sliced potatoes
1 1/2 cups sliced carrots (optional)
1 1/2 cups chopped rutabaga (optional)
3 cups chopped onion
Salt and pepper
2 pounds beef sirloin, round or flank steak, cut in 1/2-inch pieces
3/4 pound pork butt, ground or chopped (optional)
1/2 cup butter
1/2 cup water

Mix flour, 3 teaspoons salt and baking powder in a large bowl.
Add shortening and cut in with a pastry blender. Add ice water,
a little at a time, until dough can be easily handled. Divide
dough into 6 pieces, wrap in waxed paper and refrigerate for 30
minutes.

For each pasty: Roll out dough into a 9-inch circle. Layer
potatoes, carrots, rutabaga and onion; sprinkle with salt and
pepper. Add beef, pork, more salt and pepper, ending with a second
layer of potatoes. Fold in half, moistening edge with cold water,
and seal edges. Crimp edge with a fork. Place on a greased cookie
sheet. In the top of each pasty, cut a hole with a sharp knife.

Bake pasties in 425 degree preheated oven for 15 minutes. Turn
oven to 350 degrees and bake 35-45 minutes or until they are nicely
browned. After 1/2 hour of baking, remove from oven and spoon the
butter-water mixture into the hole, return to oven and complete
baking. Serve hot or cold. Pasties freeze had reheat well. Yield
6 large pasties.

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