Mackinaw Island Beef Pasties

• 3 cups (700 ml) flour
• 1 cup (225 ml) lard (no substitute)
• 1 tsp (5 ml) salt
• 1 egg
• 4 tbsp (60 ml) water
• 1 tbsp (15 ml) vinegar
• 3 medium potatoes, diced
• 4 carrots, finely diced
• 2 medium onions, diced
• 1/2 small rutabagas, diced
• 1-1/2 lbs (.7 kg). ground beef
• salt and pepper, to taste
• beef gravy, optional

1. Blend flour, lard and salt.
2. Combine egg, water and vinegar and add to flour mixture.
3. Knead lightly and divide dough into 6 equal balls.
4. Roll each ball to about 7 inch diameter.
5. On half of each circle place in layers a portion of potatoes, carrots, onions, rutabaga and beef.
6. Sprinkle with salt and pepper and dot with butter.
7. Fold crust in half to cover filling; seal and flute edge.
8. Bake for 1 hour in pre-heated 350 degree (175 C.) oven.
9. I generally spoon on Heinze Beef Gravy.
10. These pasties can be frozen before or after baking.

flour, lard, salt, egg, water, vinegar, potatoes, carrots, onions, rutabagas, ground beef, salt, beef gravy

Taken from online-cookbook.com/goto/cook/rpage/000253 (may not work)