Cornish Pasties

• 4 cups sifted all-purpose flour
• 1 tablespoon salt
• 1 1/2 teaspoons baking powder
• 1 cup shortening
• 1/2 cup ice water
• 2 cups potatoes, peeled and diced
• 2 cups diced sirloin or top round
• 2 cups chopped onions (optional)
• 1 1/2 cups grated rutabaga (optional)
• 1 1/2 cups carrots, peeled and diced
• Salt and freshly ground pepper to taste
• 2 tablespoons butter

1. Mix together the flour, salt and baking powder in a large bowl.
2. Add the shortening, cutting it in with a pastry blender.
3. Add the ice water, a little at a time, adding more if necessary until the dough is easily handled.
4. Divide the dough into six pieces, wrap in wax paper, and refrigerate for 30 minutes.
5. For each pasty, roll out a piece of dough into an 8-inch circle.
6. On one half of the circle layer about 2 heaping tablespoons each of the potatoes, beef and onions, and about 1/4 cup each of rutabaga and carrots, adding salt and pepper to taste.
7. Dot each batch of filling with 1 teaspoon butter, and fold the dough over, forming a half-moon.
8. Moisten the edges with water, and seal the edges, crimping them with a fork.
9. Place on a greased baking sheet.
10. In the top of each pasty, cut several small slashes with a sharp knife.
11. Bake in a 425-degree oven for a half-hour.
12. Reduce the heat to 350 degrees, and bake for another half-hour or until the pasties are nicely browned.
13. Serve hot or cold.

flour, salt, baking powder, shortening, water, potatoes, sirloin, onions, carrots, salt, butter

Taken from cooking.nytimes.com/recipes/2690 (may not work)