Cornish Pasties

• 2 c. flour
• 1 tsp. salt
• 2/3 c. oleo
• 4 Tbsp. milk
• 1 lb. ground round
• 1/2 c. chopped onion
• 1 c. raw potatoes (1/4-inch cubes)
• 1/2 c. chopped rutabaga or carrot
• 1/2 tsp. salt
• 1/8 tsp. pepper

1. Preheat oven at 400u0b0.
2. Mix flour and salt; cut in oleo until cornmeal consistency.
3. Add enough milk to make pasty dough; cover and chill.
4. Mix meat, veggies and seasoning well; divide into 4 portions and set aside.
5. Divide pastry into fourths.
6. Roll each portion into 3/16-inch thick circles on a floured board.
7. Place meat mixture on half, toward the center line of pastry.
8. Cut vent in the other half; moisten edge of pastry lightly with water.
9. Fold top over bottom; crimp and flute edges of pastry.
10. Place on ungreased cookie sheet; bake for 30 minutes.
11. Serve hot or cold.

flour, salt, oleo, milk, ground round, onion, potatoes, carrot, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=238307 (may not work)