Cornish Pasties

• 3 cups all-purpose flour
• 1 12 teaspoons double-action baking powder
• 1 12 teaspoons salt
• 9 12 ounces lard (cup plus 3 Tbsp) or 9 12 ounces shortening, chilled (cup plus 3 Tbsp)
• 12 cup ice water
• 2 cups lean beef
• 34 cup ground lean pork
• 1 lb boiling potato, to make 3 cups diced
• 1 medium onion
• 6 ounces rutabagas, diced

1. Dough: Make the dough in your usual way several hours or a day or two in advance.
2. Wrap in plastic and chill.
3. Before rolling dough leave it out at room temperature for 1/2 hour.
4. It should be cool but not icy cold.
5. Just before filling, roll into large circle 3/16-inch thick and cut 6 disk shaped rounds about 7 1/2 to 8-inches in diameter.
6. Filling: Dice the beef, pork and onion.
7. Add the potatoes and rutabaga and toss all the ingredients together with 1 teaspoon of salt and plenty of pepper.
8. Form the Pasties: Divide the filling into 6 portions and place one in the center of each disk of dough.
9. Rapidly paint a 1/2-inch border of cold water around the edge of each disk, then fold edges together, crimping into an upstanding frill with your fingers.
10. Pierce a small steam hole in each side and place on a greased baking sheet.
11. Place on middle shelf of a preheated 425F oven.
12. Turn down to 350F after 12 to 15 minutes; when the pasties begin to brown, continue baking for about 45 minutes until crisp and bubbling.
13. Serve them hot, warm or cold (and you may reheat them).
14. Serve with your favorite salad or coleslaw.

allpurpose, doubleaction, salt, lard, water, lean beef, ground lean pork, boiling potato, onion, rutabagas

Taken from www.food.com/recipe/cornish-pasties-3302 (may not work)