CARRIE'S ENGLISH PASTIES

CRUST:
4 c. flour
1 1/3 c. vegetable shortening
1 t. salt
1 1/4 - 1 1/2 c. cold water

FILLING:
3/4 lb. top round steak, cubed
2 large potatoes, diced
1 medium onion, diced
2 small (or 1 large) carrots, diced
1 stalk celery, diced
1/4 c. rutabaga, diced
1/2 t. pepper
1 t. salt or to taste
margarine

Preheat oven to 350°. Combine flour, salt and shortening til they form pea-sized crumbs. Sprinkle water over the mixture, a little at a time, stirring gently til it forms a ball. Set aside and let rest 10 minutes. Divide into 6 pieces and roll into (8 inch) circles. Mix all the filling ingredients and place an equal amount on 1/2 of each circle. Dot with margarine and fold the crust over; seal the edges with a little water and a fork. Vent the tops with a fork and gently place on an ungreased sheet. Bake one hour or til golden brown. It freezes well. If you freeze prior to baking, when you remove from the freezer bake for 1 hour and 15 minutes. If you bake them and then freeze, remove from the freezer, let thaw a little bit and then bake for 20-25 minutes just to heat.

English Pastie recipe from our October 1997, Menu Minder publication.