Pasty

Pasty
Yield: 4-6 pasties

Crust:
4 c. Flour
1/4 pound lard or shortening
2 tsp salt
1 3/4 c. ice water

Combine the flour, salt, and lard together with pastry blender till pea size. Slowly add enough water to combine; don't over work it. Wrap in plastic wrap and let sit at least 15 mins.

Filling:
1 pound pork steak, cubed
1 pound round steak, cubed
1 lg onion chopped
1 small rutabaga, cubed
3-4 carrots sliced
3-4 potatoes cubed
garlic powder
Lawry's seasoned salt
onion powder
pepper
parsley flakes.

Preheat oven to 375 F. Roll out dough, fill and put a pad of butter on top of filling before folding and crimping edges. Brush with a milk and egg wash and make a vent hole with slit of a knife. Line your cookie sheet with parchment paper for easy clean up, bake for 1 hour.