English Pasties

• 1-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/4 cup cold water or milk
• 1/2 pound beef top sirloin steak, cubed
• 1/4 pound boneless pork steak, cubed
• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 large egg, beaten, optional
• 2 teaspoons water

1. Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside.
2. For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased
3. . Bake at 400u0b0 for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350u0b0; bake 15 minutes longer or until golden.

flour, salt, shortening, cold water, sirloin steak, pork steak, potatoes, onion, salt, pepper, butter, egg, water

Taken from www.tasteofhome.com/recipes/english-pasties/ (may not work)