Gramma Schuler'S Pasties

• Gramma Schuler's Pasties
• 1/2 pound small diced sirloin
• 1/2 pound small diced pork steak
• 1 cup russet potato, peeled and small diced
• 1 cup rutabega, peeled and small diced
• 1 cup onion, finely diced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon flour
• 2 tablespoons butter
• salt and pepper, to taste, be generous
• Gramma's Pie Crust
• 1/3 cup lard
• 1 tablespoon butter
• 1 cup flour
• 1/2 teaspoon salt
• 1/8 cup ice cold water

1. Preheat oven to 400F.
2. Prepare Gramma's Pie Crust in the quality you desire. Cover and let rest. Note: see crust recipe to see the correct quantity. Depending if you make your pasty in individual pies or in traditional pie form.
3. Mix all the ingredients in mixing bowl.
4. Roll out crust. Fill with meat mixture. Dab mixture with butter. Fold over top crust. Vent.
5. Bake for 30-40 minutes or until golden brown.
6. These ingredients make one nine-inch pie shell. If you are making a traditional pie, double the ingredients. If you are making four individual pies, triple the ingredients.
7. Sift the flour and salt together in a large bowl. Cut the lard and butter into the flour using a fork or cutter until the fat pieces are the size of peas.
8. Add water gradually, gently mixing with your hands until dough hold together. Do not overmix or the crust will be tough. Cover the dough with plastic wrap and chill before using.

sirloin, pork steak, russet potato, rutabega, onion, fresh parsley, flour, butter, salt, pie crust, lard, butter, flour, salt, water

Taken from food52.com/recipes/6756-gramma-schuler-s-pasties (may not work)