Welsh Pork Pasties

• 1 lb. boneless pork, finely chopped*
• 1 c. finely chopped, peeled potatoes
• 3/4 c. finely chopped, peeled carrots
• 1/2 c. finely chopped onion
• 1 tsp. parsley flakes
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. butter or margarine
• 1/2 c. warm water
• 2 c. biscuit mix

1. Heat oven to 325u0b0.
2. Blend all filling ingredients.
3. For crust, soften butter or margarine in warm water and blend with biscuit mix.
4. Knead dough 3 or 4 times on lightly floured surface.
5. Divide dough into fourths.
6. Roll each fourth into 8-inch circle.
7. Divide pork mixture into fourths and place on bottom half of each circle. Dampen edges of dough with water.
8. Fold in half; roll and tuck edges to seal.
9. Make a 1/2-inch slit on top of each pastie.
10. Bake at 325u0b0 for 1 hour.
11. Serve hot or cold.
12. Makes 4 servings.

boneless pork, potatoes, carrots, onion, parsley flakes, salt, pepper, butter, warm water, biscuit mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620790 (may not work)