English Pasties

• 8 c. flour
• 2 tsp. salt
• 1 lb. lean beef
• 1 lb. lean pork
• 8 small potatoes
• 1 lb. lard
• 2 1/2 c. ice water
• 1 small rutabaga
• 3 carrots
• 3 small onions
• salt
• pepper
• butter

1. Sift flour and salt. Cut in lard until crumbly. Add water gradually to make soft dough.
2. The less handling, the better.
3. On floured board, roll dough into 12 circles, dinner plate size.
4. Cut meat into small pieces. Cut onion, potatoes, rutabaga and carrots into separate dishes.
5. Place even amounts of vegetables and meats on each circle, beginning with onion, then meats with salt and pepper, potato, rutabaga and carrot.
6. Add a dab of butter to each. Fold over and seal with water.
7. Cut slits in top. Bake on greased baking sheet, don't crowd, at 450u0b0 for 45 minutes until browned.

flour, salt, lean beef, lean pork, potatoes, lard, water, rutabaga, carrots, onions, salt, pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457802 (may not work)