Pasty crust:
1 1/2 c. Bisquick
3 T. margarine
3 T. hot water

Pasty filling:
1 1/2 lb. ground sirloin
4 medium potatoes, peeled, diced fine
1 large carrot, grated
2 onions, each the size of an egg, diced
1/2 c. well chopped rutabaga
salt and pepper to taste

Mix pasty crust ingredients together in medium bowl. When smooth, knead in a bowl 5 times, dipping hands into just enough additional Bisquick that dough becomes smooth and elastic, like a biscuit dough. Roll out 1/4 inch thick. Cut into (8 inch) circles. Combine pasty filling ingredients and spoon 3/4 c. filling into center of each circle. Fold in half. Seal and crimp edges. Make slits in top to let steam escape. Wipe top of each with a little margarine. Arrange on a greased baking sheet 1 inch apart and bake at 375° for 30 minutes, reduce heat to 325° and bake another 15-20 minutes or til golden brown.
(Makes 6-8 pasties)

U.P. (Uper) Pasty recipe is published in our March, 1991 Menu Minder.