Pasties

• 2 to 2 1/2 lbs. round steak
• 1 to 1 1/2 lbs. pork steak
• 6 to 7 medium onions
• 16 medium potatoes
• 1 rutabaga
• salt and pepper to taste
• 16 pats of butter
• parsley to taste
• CRUST
• 1 egg (broken)
• 2 cups suet (ground)
• 1 Tbsp. salt
• 2 Tbsp. baking powder
• 2 Tbsp. white vinegar
• 9 cups sifted flour
• approx. 1 1/2 cup cold water

1. The meat and vegetables should be 1/2" dice. Mix them in a large bowl with the salt, pepper, and parsley.
2. Mix egg, water, and vinegar together, add to the mixed dry ingredients. The dough should not be sticky, more like pie dough. Divide the dough into 16 portions. Roll the dough to the size of a dinner plate. Place 1/16 of the meat and vegetables mix in the center of the dough circle and top with a pat of butter. Fold the dough in half and crimp the edges. Using a sharp knife, make a 1" slit in the top to allow steam to escape during baking.
3. Place on a slightly greased cookie sheet. Bake at 400 degrees for 60 minutes.
4. These freeze well. After allowing them to cool, wrap them in freezer wrap. When you decide to have one, DO NO THAW. Just put them in a slightly greased cookie sheet and bake at 400 degrees for about 70 to 75 min.

pork steak, onions, potatoes, salt, pats, parsley, egg, suet, salt, baking powder, white vinegar, flour, cold water

Taken from www.epicurious.com/recipes/member/views/pasties-50030614 (may not work)