Copper Country Pasties

• 1 double-crust pie dough, preferably made with shortening
• 1 1/4 pounds coarsely ground sirloin, flank or chuck steak (or you may chop into 1/4-inch dice)
• 2 russet potatoes, peeled and thinly sliced
• 1 large onion, halved and thinly sliced
• 1 medium rutabaga, peeled and thinly sliced
• Salt and pepper to taste
• 2 tablespoons butter

1. Divide the pie dough into 6 equal portions, press each into a flat disc, then stack them on a plate, cover with plastic wrap and refrigerate for 1 hour.
2. Preheat the oven to 400.
3. Line a baking sheet with parchment paper.
4. Combine all the filling ingredients in a large bowl (be liberal with the salt and pepper) and mix well.
5. Roll out each dough disc into a 9-inch circle and brush edges with water.
6. Place about 1/6 of meat-vegetable mixture off-center on each circle, topping each with 1/6 of the butter.
7. Fold the large side of the dough over the filling, then crimp the edges to seal.
8. Place on the prepared pan and cut several slits in the tops.
9. Bake about 15 minutes, then reduce heat to 350 and continue to bake (20 to 30 minutes) until the tip is golden brown.
10. Serve with plenty of ketchup.

pie dough, ground sirloin, russet potatoes, onion, salt, butter

Taken from cooking.nytimes.com/recipes/12826 (may not work)